Recipe - Sichuan Chicken

2 Chicken Breast Halves *
One fourth cup Canola Oil
1 lg Bell Pepper, Diced
One half md Carrot, Sliced
4 ounce Bamboo Shoots, Drained
4 ounce Water Chestnuts **
1 tablespoon Chicken Broth
1 tablespoon Soy Sauce
One half teaspoon Ground Ginger
One half teaspoon Minced Garlic
One fourth teaspoon Crushed Red Pepper
1/8 teaspoon Salt
One half teaspoon Sugar
One half teaspoon White Vinegar
One half teaspoon Cornstarch/Water 50/50 Mix

* Chicken breast halves should be skinned and boned. ** Water chestnuts
should be drained and cut or sliced up .
~
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