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Szechuan Chicken Casserole*

Source of Recipe

catgurrl at rc


List of Ingredients

4 boneless and skinless chicken breast halves
2 cups water
1 cup white rice
2 Tbsp oil
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 large clove garlic, peeled and minced
1-inch piece of fresh ginger, peeled and minced
1 tsp Szechuan peppercorns
1/2 tsp crushed red pepper flakes
1/4 cup low-sodium soy sauce
2 Tbsp dry sherry
1 Tbsp cornstarch
1 Tbsp sesame oil
1 Tbsp rice vinegar
3/4 cup chicken broth
1/4 tsp salt
1/4 cup chopped cashews or peanuts
1 tsp sesame seeds
2 medium green onions, thinly sliced



Recipe

Place the chicken in a pan and cover with water. Bring to a boil, reduce the heat and simmer 10 minutes, or until the chicken tests done. Remove the chicken from the water; cool slightly and cut into small pieces.


Bring 2 cups of water to a boil; add the rice and bring back to a boil. Continue to boil until the level of the water just covers the rice. Cover and reduce the heat to low. Cook 15 minutes. Uncover and stir with a fork to fluff.


In a large frying pan, heat the oil over medium heat. Add the red and green peppers, garlic and ginger. Saute 10 minutes. Stir together the peppercorns, pepper flakes, soy sauce, sherry, cornstarch, sesame oil, rice vinegar, chicken broth and salt. Add to the pan and cook a few minutes until thickened.


Combine the chicken, rice and vegetables, stirring well to blend. Spoon into a 9x13-inch dish. (The casserole can be put together to this point. Cool, cover and refrigerate overnight. Sprinkle with an extra 1/4 cup chicken broth before cooking.)


Bake in a preheated 350-degree oven 25 minutes. (If the casserole was refrigerated, bake an extra 10 minutes, or until heated through.) Combine the nuts, sesame seeds and green onions. Sprinkle over the top and serve.

Makes 6 servings.