Szechwan Chicken And Vegetables
|Oil||45 Milliliter (3 Tablespoon)|
|Dried red peppers||2 , chopped|
|Chicken breast||6 Ounce, thinly shredded (168 Grams)|
|Stalk celery||1 , shredded|
|Carrot||1 Small, shredded|
|Bell pepper||1 , shredded|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Brown sugar||1⁄4 Teaspoon|
|Chili oil/Tabasco sauce||1 1⁄4 Teaspoon|
|Soup stock||60 Milliliter (1/4 Cup)|
|Cornstarch solution||1⁄2 Teaspoon|
1. Heat wok over high heat with oil and dried red peppers for 10 seconds; reduce heat to medium. Stir-fry chicken for 1-1 1/2 minutes.
2. Add celery, carrot and bell pepper and stir for 1 minute. Put in remaining ingredients and stir for another minute, until lightly thickened.