2 Chicken Breast Halves *
1/4 c Canola Oil
1 lg Bell Pepper, Diced
1/2 md Carrot, Sliced
4 oz Bamboo Shoots, Drained
4 oz Water Chestnuts **
1 tb Chicken Broth
1 tb Soy Sauce
1/2 ts Ground Ginger
1/2 ts Minced Garlic
1/4 ts Crushed Red Pepper
1/8 ts Salt
1/2 ts Sugar
1/2 ts White Vinegar
1/2 ts Cornstarch/Water 50/50 Mix
* Chicken breast halves should be skinned and boned.
** Water chestnuts should be drained and sliced.
~------------------------------------------------------
~------------- ~-- Cut chicken into 1 inch cubes.
Heat oil in wok on high heat; stir fry chicken for 3
minutes. Add vegetables; stir fry 1 minute more.
Remove chicken and vegetables to a warm platter and
pour out remaining oil. Put remaining ingredients into
the wok and stir over medium heat. Return chicken and
vegetables; stir fry for 1 minute over medium heat.
238 calories per serving. From: Syd's Cookbook.
