Re: COOKING FOR ONE
SZECHWAN CHICKEN AND VEGETABLES
1 to 2 servings
3 tablespoons oil
1 to 2 dried red peppers, chopped, or 1 teaspoon crushed red pepper
6 ounces chicken breast, thinly shredded
1 stalk celery, shredded
1 small carrot, shredded
1 bell pepper, shredded
1/2 teaspoon salt
1 tablespoon soy sauce
1/2 teaspoon brown sugar
1/4 teaspoon chili oil or Tabasco, optional
1/4 cup chicken stock
1/2 teaspoon cornstarch mixed with 1 teaspoon cold water
Heat wok over high heat with oil and dried red peppers for 10 seconds. Reduce heat to medium. Stir-fry chicken for one to 1 1/2 minutes. Add celery, carrot and bell pepper and stir for one minute. Add remaining ingredients and stir for another minute until lightly thickened. Serve hot.
|