Chinese Szechuan Chicken

CHINESE SZECHUAN CHICKEN

4 boneless chicken breast halves
3/4 C. LOW SODIUM chicken broth
1/4 C. light soy sauce
1/4 C. regular soy sauce
1 T. oyster sauce
1/4 to 1/2 C. water depending on how salty
chicken broth is
1/4 tsp. Chinese hot pepper sauce
2 T. brown sugar
1 tsp. ginger, finely minced
2 tsp. garlic, minced
3 - 12 dried Chinese red pepper pods
1 medium-size green bell pepper, diced or thinly-sliced
crescent shape
About 2 T. hot oil
1 T. cornstarch mixed with 1 T. water


Method

About 5-6 hours before cooking time, cut chicken breast
into bite-size chunks. Add about 1-2 tablespoons water
to breast meat,followed by an equal amount cornstarch.
Gently massage cornstarch into breast meat. Place meat
in refrigerator until ready to use.

About 1 hour, or earlier if you prefer, mix sauce
ingredients which includes everything except bell
peppers, dried red peppers, cornstarch and water.
Mix well and set aside.

When ready to cook chicken, heat wok until it smokes,
reduce heat and place a little oil in wok. It will
heat very quickly. Place chicken in wok and stir-fry.
When it is about halfway done, do use chicken with a
about 1 1/2 tablespoons dry white wine or sherry and
stir. Finish cooking chicken and remove from wok.

Next, clean wok and reheat it. Add just a little oil and
heat. After oil has heated, add a clove of garlic (does
not have to be minced) and dried red pepper pods.

Stir-fry for about 20 to 30 seconds before adding sauce
ingredients. After sauce has simmered for about a minute
or so, add cornstarch and water mixture. Stir briefly and
when sauce starts to thicken, add chopped bell peppers.

When sauce has thickened, add hot oil and stir until
well-mixed. Lastly, return chicken to wok and mix with
sauce.

Serve over white rice.