Title: Sichuan chicken
 Categories: Poultry, Chinese, Spices
      Yield: 2 Servings
 
      2    Chicken Breast Halves *
    1/4 c  Canola Oil
      1 lg Bell Pepper, Diced
    1/2 md Carrot, Sliced
      4 oz Bamboo Shoots, Drained
      4 oz Water Chestnuts **
      1 tb Chicken Broth
      1 tb Soy Sauce
    1/2 ts Ground Ginger
    1/2 ts Minced Garlic
    1/4 ts Crushed Red Pepper
    1/8 ts Salt
    1/2 ts Sugar
    1/2 ts White Vinegar
    1/2 ts Cornstarch/Water 50/50 Mix
 
  * Chicken breast halves should be skinned and boned. ** Water
  chestnuts should be drained and sliced.
  ~------------------------------------------------------
  ~------------- ~-- 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.