Szechuan Garlic Chicken
- 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
- marinade
- 1 teaspoon dry sherry (or rice wine)
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1 egg white
- 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.
chicken breast, vegetable oil, cornstarch, chicken broth, garlic, water chestnuts, bamboo shoots, salt, sugar, soy sauce, water, sesame oil, marinade, sherry, salt, sesame oil, egg
Taken from www.food.com/recipe/szechuan-garlic-chicken-276796 (may not work)