Sichuan/Szechwan Chicken and Vegetables

A little taste of China at home! And not too bad for you either! It seems to be a nice balance of salty, sweet, sour and spicy.

Sichuan/Szechwan Chicken and Vegetables


3 Tbs rice wine or dry sherry
2 Tbs soy sauce
1-2 tbs rooster sauce chili paste - chili garlic
-paste
2 tsp cider vinegar
1 tsp sugar - you may want more, add to taste
1/2 cup water or stock - vegetable stock or
-chicken stock
2-3 Tbs olive oil
2 lbs mixed vegetables - cut into 1 inch cubes,
-slightly roasted or steamed, (garlic, onions,
-peppers, eggplant, broccoli, green beans,
-carrots, cabbage or any assortment of your choice)
1 lb chicken breast - cut into pieces
2 Tbs ginger, fresh and minced
1/2 cup scallions, thinly sliced
salt
1/2 tsp sichuan peppercorns - to taste
1-2 Tbs toasted sesame oil

Combine the 1st six ingredients and set them aside.

To make the eggplant, heat a wok or saute pan, add olive oil. Wait
until the oil shimmers, then add vegetables Toss and coat with oil.
Add garlic, ginger, scallions and mix together and cook for 3
minutes. Siring occasionally to keep the vegetables from sticking
to the pan. Remove vegetables from pan and saute chicken until
cooked. Add vegetables back to pan with chicken.

Pour sauce into the pan by the spoonfull and stir well to get hot
before covering. You can take 1 tsp of cornstarch and stir it in
with a few tablespoons of sauce. Then add the mixture to the pan.
This will help thicken the sauce. Reduce the heat to medium and low
and simmer for 10-15 minutes until the vegetables are tender. Taste
for salt, pepper and sesame oil, Serve hot over steamed rice.