4 servings
1 lb Chicken ; breasts -- cubed
1 ts Salt
1 ts Cornstarch
3 Green peppers -- cut into
: 1″
: Sauce
2 TB Soy sauce
1 TB Soybean paste
1 TB Sugar
2 TB Rice wine vinegar
1/2 ts Salt
Mix the above ingredients well and set aside. Cook
chicken in a little oil and minced garlic. When the
chicken is no longer pink, add the bamboo shoots and
the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a
little of the rice wine vinegar over the
chicken/veggie mixture and cook another minute. Add
nuts and cook another minute. Pour sauce over the
contents of wok and cook until heated through. Serve
over hot cooked rice with a nice side dish liked my
Szechuan Green Beans