---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SICHUAN CHICKEN
 Categories: Poultry, Chinese, Spices
      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.
  ~------------------------------------------------------
  ~------------- ~-- 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.
 
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