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| Sze Chuan Chicken |
Ingredients for Sze Chuan Chicken
* 1 lb. boneless chicken breast, cubed
* 4−6 carrots, sliced into 1/4" pieces
* 1 can bamboo shoots
* 12−15 dried hot peppers
* cooking oil
Sauce:
* 6 tbsp. soy sauce
* 2−3 tbsp. cornstarch
* 2−3 tbsp. powdered dry ginger
* 3 tbsp. sherry
How to Cook Sze Chuan Chicken
1. Mix the ingredients for the sauce in a bowl.
2. Place the peppers and 1 tbsp. of cooking oil in a wok.
3. Brown the peppers under medium−high heat and remove them to a plate.
4. Add the cubed chicken and cook until pink color disappears (2−5 min).
5. Remove the chicken from the wok.
6. Add 1 tbsp. of oil to the wok, and add the carrots.
7. Stir−fry until carrots begin to soften. (If you prefer soft vagetables, you can add several tablespoons of water to the carrots and steam them for 5 min. or so).
8. Add the bamboo shoots and stir−fry 1−2 minutes.
9. Add the peppers, chicken, and the sauce to the wok.
10. Stir over medium heat until the sauce thickens.
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