Sichuan chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
* 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.