Sichuan Chicken
| Yield: | 2 Servings |
| Categories: | Chicken, Chinese, Hot, Spicy |
| 2 | Chicken Breast Halves * | |
| 1/4 | c | Canola Oil |
| 1 | lg | Bell Pepper, Diced |
| 1/2 | md | Carrot, Sliced |
| 4 | oz | Bamboo Shoots, Drained |
| 4 | oz | Water Chestnuts ** |
| 1 | tb | Chicken Broth |
| 1 | tb | Soy Sauce |
| 1/2 | ts | Ground Ginger |
| 1/2 | ts | Minced Garlic |
| 1/4 | ts | Crushed Red Pepper |
| 1/8 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/2 | ts | White Vinegar |
| 1/2 | ts | Cornstarch/Water 50/50 Mix |
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