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.