Szechwan Style Chicken Stir Fry Recipe

• 3/4 pound boneless, skinless chicken breast
• 2 lg. garlic cloves, chopped
• 1/2 c. picante sauce
• 2 tbsp. soy sauce
• 1 tbsp. cornstarch
• 2 to 3 teaspoon shredded fresh ginger root
• 1-1 1/2 teaspoon sugar
• 2 tbsp. vegetable oil
• 1 red bell pepper, cut into short, thin strips
• 4 ounce. pea pods, diagonally sliced in half
• 1 c. diagonally sliced green onions with tops
• Warm rice, cooked

1. Cut chicken into thin strips about 2 x 1/4 x 1/4 inches.
2. Combine picante sauce, soy sauce, cornstarch, ginger and sugar in small bowl; set aside.
3. Heat 1 Tbsp.
4. of the oil in large skillet over medium high heat.
5. Add in chicken and garlic and stir fry 2 to 3 min or possibly till cooked through.
6. Remove chicken from skillet and reserve.
7. Add in remaining oil to skillet.
8. Add in bell pepper and pea pods; stir fry 3 min or possibly till vegetables are tender.
9. Stir picante sauce mix and add in to skillet with green onions and reserved chicken.
10. Cook and stir 1 minute or possibly till sauce thickens.
11. Serve with rice.
12. Makes 4 servings.

chicken breast, garlic, picante sauce, soy sauce, cornstarch, ginger root, sugar, vegetable oil, red bell pepper, pea pods, green onions, rice

Taken from cookeatshare.com/recipes/szechwan-style-chicken-stir-fry-41248 (may not work)