Sichuan chicken

Yield: 2 servings

Measure Ingredient
2 \N Chicken Breast Halves *
¼ cup Canola Oil
1 large Bell Pepper, Diced
½ medium Carrot, Sliced
4 ounces Bamboo Shoots, Drained
4 ounces Water Chestnuts **
1 tablespoon Chicken Broth
1 tablespoon Soy Sauce
½ teaspoon Ground Ginger
½ teaspoon Minced Garlic
¼ teaspoon Crushed Red Pepper
⅛ teaspoon Salt
½ teaspoon Sugar
½ teaspoon White Vinegar
½ teaspoon Cornstarch/Water 50/50 Mix

* Chicken breast halves should be skinned and boned. ** Water chestnuts should be drained and sliced.

~--------------------------------------------------------------------- ~-- Cut chicken into 1 inch cubes. Heat oil in wok on high heat; stir fry chicken for 3 minutes. Add vegetables; stir fry 1 minute more. Remove chicken and vegetables to a warm platter and pour out remaining oil. Put remaining ingredients into the wok and stir over medium heat. Return chicken and vegetables; stir fry for 1 minute over medium heat. 238 calories per serving. From: Syd's Cookbook.

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