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Ten Minute Szechuan Chicken
Reviews:
June 15, 2005

WOW, this is to die for! It did however take me much longer than 10 mins, but I tripled the recipe...and I used pork loin instead of chicken. I would suggest that you use a deep fryer to do the frying. It stuck to my pan and burned, the cornstarch I am guessing. Then after the meat is fried add the garlic and other ingredients. I also only put in a dash of the pepper as my youngest and I really do mix well with alot of heat. I will most definitely be using this recipe over and over again. Thank you so much for sharing.

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