Szechuan Garlic Chicken

Ingredients

• 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 shoot or 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

Directions

1. 1

   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.