Szechwan White Cut Chicken With Spicy Peanut Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken breasts
1		Green onion - cut in h
1		Quarter-size slice of fresh - ginger, crushed with
1 tablespoon	15ml	Dry sherry
1/2 teaspoon	2.5ml	Salt and sugar
2 cups	474ml	Water
1 cup	16g / 0.6oz	Shredded iceberg lettuce - fresh cilantro
		Sauce -
1 1/2 tablespoons	22ml	Creamy peanut butter
2 1/2 tablespoons	37ml	Salad oil
2 tablespoons	30ml	Soy sauce and sugar
2 teaspoons	10ml	White vinegar
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Ground red pepper
1 tablespoon	15ml	Minced green onion and

Recipe Instructions

Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill.

Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro.

To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.

Source:
Cooking Light - April 1997

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