Szechuan Garlic Chicken

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb skinless chicken breast
• vegetable oil (for frying)
• 1/4 teaspoon cornstarch
• 3 tablespoons chicken broth
• 1/4 cup chopped garlic
• 1/3 cup sliced water chestnuts
• 1/3 cup bamboo shoots or 1/3 cup cooked carrot
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons soy sauce
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 teaspoon dry sherry (or rice wine)
• 1/4 teaspoon salt
• 1 tablespoon sesame oil
• 1 egg

Recipe

• 1 chop chicken breasts into 2-inch square pieces. mix marinade ingredients in a medium bowl. add chicken; mix well. let stand 20 minutes. heat vegetable in wok over medium heat 1 minutes. add chicken pieces. stir-fry until chicken is almost cooked, 3-4 minutes. remove chicken, draining well over wok; set aside. remove all but 4 tablespoons oil from wok. dissolve cornstarch in chicken broth to make a paste; set aside. heat oil in wok over medium heat 1 minutes. add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. stir-fry about 2 minutes. add salt, sugar, soy sauce and water. cover and cook over low heat for 10 minutes. add cornstarch paste. stir-fry until sauce thickens slightly, about 30 seconds. stir in 1 teaspoons sesame oil. serve hot.