Title: Sichuan Chicken
Categories: Chicken, Chinese, Spicy, Syd's book, Hot
Yield: 2 Servings

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

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip