Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.
May 03, 2004 by Marie Simmons
An elegant yet easy chicken dish that seems much fancier and fussier than it actually is, fortunately for both you and your guests.
- Quick Glance
- 30 M
- 1 H