Szechuan Chicken

Ingredients

• ¾ cup Chicken broth
• ¼ cup Soy sauce (light)
• ¼ cup Soy sauce (dark)
• 1 tablespoon Oyster Sauce
• ½ cup Water
• ¼ teaspoon Hot sauce
• 2 tablespoon Brown sugar
• 1 teaspoon Ginger (crushed)
• 2 teaspoon Garlic (minced)
• 1 medium Green pepper (diced)

Instructions

1. Add about 1-2 tbsp. water to breast meat, followed by an equal amount cornstarch.
2. Gently massage cornstarch into breast meat.
3. Place meat in fridge until ready to use.
4. Mix well and set aside.
5. When ready to cook, heat wok unitl it smokes, reduce heat and place a little oil in wok. It will heat very quickly. Place chicken in wok and stir-fry.
6. When it is about halfway done, douse chicken with a about 1 1/2 tbsp. sherry and stir.
7. Finish cooking chicken and remove from wok.
8. Next, clean wok and reheat it.
9. Add just a little oil and heat.
10. After oil has heated, add a clove of garlic and dried red pepper pods.
11. After sauce has simmered for about a minute or so, add cornstarch and water mixture(1 tbsp each).
12. Stir briefly and when sauce starts to thicken, add chopped bell peppers.
13. When sauce has thickened, add hot oil and stir until well-mixed.
14. Lastly, return chicken to wok and mix with sauce.
15. Serve over white rice.