Schezuan Chicken

I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren't so fond of spicy foods, so I don't serve it often anymore. The first time I served it, I used the wrong spices for "heat" by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should've gotten a medal for eating it. But when the spices are balanced, this is a great dish.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄4 cup  vegetable oil
• 2  cloves garlic
• 2  chicken breasts, boned,skinned,& cut into thin strips
• 1⁄4 cup soy sauce
• 2  tablespoons dry sherry
• 1  teaspoon sugar
• 1  teaspoon cornstarch
• 3⁄4 teaspoon ground ginger
• 1⁄2 teaspoon Tabasco sauce
• 2  cups  julienne carrots
• 1 (6 ounce) package snow peas, thawed & drained

Directions

1. In a wok or large skillet, over high heat, heat oil.
2. Add garlic& saute 1 minute.
3. Add chicken& stir fry till pieces turn white.
4. Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce.
5. Add to skillet along with carrots.
6. Stir fry for 3 minutes.
7. Add snow peas& stir fry for 3 minutes longer.