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Szechuan Chicken
 

Mix the ingredients for the sauce in a bowl.

Brown the red peppers in an oiled wok under medium-high heat and place them aside once browned. Chop Chicken up into small bite size pieces, place in the wok and cook for around 5 min before placing chicken aside with the peppers.

Add the carrots to the wok and stir fry until soft, add the rest of the veggies and stir fry for a further 2 min.

Add the chicken red peppers, and sauce to the wok.  Stir under medium heat until the sauce thickens.

Serve dish on a plate and accompany with steamed rice and garnish with some chopped peanuts.

 
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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