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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Sichuan chicken Recipe] |
Sichuan chicken
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| | Chicken Breast Halves * | | 1/4
| cup | Canola Oil | | 1
| large | Bell Pepper, Diced | | 1/2
| med | Carrot, Sliced | | 4
| oz | Bamboo Shoots, Drained | | 4
| oz | Water Chestnuts ** | | 1
| tbsp | Chicken Broth | | 1
| tbsp | Soy Sauce | | 1/2
| tsp | Ground Ginger | | 1/2
| tsp | Minced Garlic | | 1/4
| tsp | Crushed Red Pepper | | 1/8
| tsp | Salt | | 1/2
| tsp | Sugar | | 1/2
| tsp | White Vinegar | | 1/2
| tsp | Cornstarch/Water 50/50 Mix |
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Procedures:
| 1 | * chicken breast halves should be skinned and boned. | | 2 | ** water chestnuts should be drained and sliced. | | 3 | ~--------------------------------------------------------------------- ~-- cut chicken into 1 inch cubes. | | 4 | Heat oil in wok on high heat; stir fry chicken for 3 minutes. | | 5 | Add vegetables; stir fry 1 minute more. | | 6 | Remove chicken and vegetables to a warm platter and pour out remaining oil. | | 7 | Put remaining ingredients into the wok and stir over medium heat. | | 8 | Return chicken and vegetables; stir fry for 1 minute over medium heat. | | 9 | 238 calories per serving |
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