Get that spicy Sichuan flavor in your own kitchen using this recipe from Corner Asian Bistro.
Ingredients
14 ounces chicken breast meat
2 teaspoon corn starch
Garlic, ginger, dry chili pepper to taste
Chopped mixed vegetables: Green bell pepper, onion, broccoli, carrot, bamboo shoots, wood ear mushroom
2 teaspoons sugar
1 teaspoon vinegar
2 teaspoons soy sauce
1/2 teaspoon chili sauce
1 Tablespoon oil
Preparation
1
2
Slice chicken into thin, half-inch wide and one inch long pieces. Mix them with the corn starch.
Boil water and put in all the vegetables. Remove them just as water returns to a boil. Heat oil to 350F stir-fry garlic, ginger, and dry chili pepper on high. Add and stir-fry the sliced chicken. When chicken is cooked through add the vegetables, cooking them until they become tender. Add sugar, vinegar, soy sauce, and chili sauce, and mix.
