Picky Nicky’s Chicken

DEAR SOS: Help! I have a 6-year-old who is the world’s pickiest eater. The only protein he will eat at the moment is chicken from his favorite eatery, The Szechwan Chinese Restaurant in Lomita. I’ve looked in many cookbooks for a similar recipe but have had no luck. I can’t afford to go to the restaurant five days a week.

NICKY’S MOM (NINA SMITH)

Rancho Palos Verdes

DEAR NICKY’S MOM: Nicky has great taste. It’s not a simple recipe, but with all that practice, you’ll probably prepare it like a pro in no time. Most Chinese markets and some supermarkets carry dried chiles and tangerine peel.

Szechwan Chinese Restaurant Chicken

Active Work Time: 25 minutes * Total Preparation Time: 30 minutes

SAUCE

2 tablespoons sugar

1 1/2 teaspoons cornstarch

1 tablespoon soy sauce

1 teaspoon oyster sauce

1 tablespoon vinegar

1 teaspoon tomato paste

* Combine sugar and cornstarch. Mix together soy sauce, oyster sauce, vinegar and tomato paste in small pan. Stir in cornstarch mixture. Boil 2 minutes; remove from heat.

CHICKEN

4 boneless, skinless chicken breasts, cut into small pieces

Salt

1 tablespoon cornstarch

1 egg

1/4 cup oil

6 or 7 small dried red chiles

3 to 4 pieces dried tangerine peel

1/2 teaspoon freshly ground black pepper

* Combine chicken, salt to taste, cornstarch and egg. Mix to coat; set aside.

* Heat oil in wok to 140 degrees and add chicken. Stir-fry until golden brown, 3 to 4 minutes. Set aside and keep warm.

* Leaving 3 tablespoons oil in wok, stir-fry chiles, tangerine peel and pepper until fragrant, 1 minute. Discard chiles and tangerine peel. Add chicken mixture and Sauce. Stir-fry until heated through, 1 to 2 minutes. Serve at once.

6 servings. Each serving: 243 calories; 374 mg sodium; 101 mg cholesterol; 10 grams fat; 11 grams carbohydrates; 28 grams protein; 1.25 grams fiber.