Szechuan Chicken

Rinse the chicken well then pat dry with paper towels. Cut the chicken into thin strips if you partially freeze the chicken 1st this is much easier to do.

Combine the source ingredients in a small bowl and set aside.

Whisk the cornstarch into the egg whites, then coat the chicken strips in the cornstarch mixture.

Heat 1 cup of oil in a wok and cook the chicken strips briefly in the hot oil until they turn white, keep them moving continuously while cooking, as you would with all wok type cooking

Remove the chicken and drain on paper towel.

Clean out the wok and add 1 tablespoon of oil, when the oil is hot add the carrots stir fry briefly then add the peppers

Make a well in the middle of the wok and add the source. Heat briefly mix the sauce in with the vegetables return the chicken to the wok and stirfry for 1 to 2 more minutes.