Szechan Chicken Recipe

• 2 whole chicken breasts, cut into bite-size pcs
• 1/3 c. diced bamboo shoots
• 1/2 c. diced green onions
• 1/4 teaspoon minced fresh ginger root
• 2 tbsp. sugar
• 1 tbsp. roasted sesame seeds
• 1/2 teaspoon garlic pwdr
• 1/2 c. catsup
• 3 tbsp. sherry wine
• 1 tbsp. soy sauce
• 1/4 teaspoon warm pepper sauce
• 1 tbsp. cornstarch
• 3 tbsp. water
• 1/2 c. veg. oil

1. In a bowl, mix together bamboo shoots, green onions and ginger In another bowl, mix together sugar, sesame seeds, garlic pwdr, catsup, wine, soy sauce and warm pepper sauce.
2. In a third bowl, mix cornstarch and water.
3. In skillet or possibly wok, place oil and heat to medium temperature.
4. Add in chicken and cook, stirring about 5 min, or possibly till chicken is white and opaque and a fork inserts with ease.
5. Remove chicken.
6. Remove all but 2 Tbsp.
7. of oil from skillet.
8. Place bamboo shoot mix in skillet and cook about 1 minute.
9. Add in chicken and catsup mix, cook, stirring about 2 min.
10. Stir in cornstarch and cook for about 5 min.
11. Serve with steamed rice.

chicken breasts, bamboo shoots, green onions, fresh ginger root, sugar, sesame seeds, garlic, catsup, sherry wine, soy sauce, warm pepper, cornstarch, water, oil

Taken from cookeatshare.com/recipes/szechan-chicken-43719 (may not work)