Sichuan Chicken Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Chicken Breast Halves *,
1/4 cup: Canola Oil,
1 large: Bell Pepper, Diced
1/2 medium: Carrot, Sliced
4 ounce: Bamboo Shoots, Drained
4 ounce: Water Chestnuts **,
1 tbsp: Chicken Broth,
1 tbsp: Soy Sauce,
1/2 tsp: Ground Ginger,
1/2 tsp: Minced Garlic,
1/4 tsp: Crushed Red Pepper,
1/8 tsp: Salt,
1/2 tsp: Sugar,
1/2 tsp: White Vinegar,
1/2 tsp: 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: Syds
Cookbook.
Source from luhu.jp
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: Syds
Cookbook.
Source from luhu.jp