- 1 lb. boneless chicken breast, cubed
- 4-6 carrots, sliced into 1/4" pieces
- 1 can bamboo shoots
- 12-15 dried hot peppers
- cooking oil
- for the sauce
- 6 tbsp soy sauce + 3 tbsp water or 9 tbsp of low-sodium soy sauce
- 2-3 tbsp cornstarch
- chopped fresh ginger or powdered dry ginger (to taste)
- 3 tbsp sherry (optional)
To make Szechuan chicken we will first mix the ingredients for the sauce in a bowl. Now, place the peppers and 1 tbsp of cooking oil into a wok. Brown the peppers under medium-high heat and remove them to a plate.
Next, add the cubed chicken and cook until pink color disappears (2-5 min). Remove the chicken from the wok. Add 1 tbsp of oil to the wok, and add the carrots. Stir-fry until carrots begin to soften up. (If you prefer soft vagetables, you can add several tbsps of water to the carrots and steam them for 5 min. or so).
Lastly, add the bamboo shoots and stir-fry 1-2 minutes. Add the peppers, chicken, and the sauce to the wok. Stir under medium heat until the sauce thickens. Serve the Szechuan chicken with white rice for best results.