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Reviewed Spicy Szechuan Stir-Fry

Oct 9, 2011 in Food Network Community Toolbox on

I agree with the other reviewers, this is a recipe well worth making repeatedly! I took the advice of the chef who suggested velveting the chicken and it was amazingly moist, so thanks for that tip! Szechuan peppercorns make the dish. I served it over chinese noodles. My dinner guest was wowed as well. Thank you for sharing the recipe. ""

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