Sizzlin' Szechuan Chicken

Sorry for the bad picture.

We have this dish fairly often. Aaron loves it and we rarely have leftovers. It is from a lowfat cookbook - so you can eat guilt free.

1. Marninate chicken for 10-30 minutes
2. Whisk together sauce ingredients. Set aside.
3. Over medium heat - add 1 tsp of sesame oil. Add chicken and stir-fry until opaque. Transfer chicken to a clean bowl and stir-fry veggies with the remaining 2 tsp of oil.
4. Return chicken the skillet and add the sauce. Cook, scraping up browned bits, until sauce thicken. About 1 minutes.
5. Serve over rice.

Marinade

1 T. soy sauce

1 T. cornstarch

1/2 tsp. sugar

1 garlic clove, minced

1 whole boneless skinless chicken breast cut into thin strips

Sauce

1 c. chicken broth

3 T. soy sauce

4 tsp. cornstarch

1/2 tsp crushed red pepper flakes (if you don't like spicy... you can reduce or omit this ingredient)

1 T. sesame seed oil, divided

Veggies

2 medium carrots, peeled and cut into 1/8 " thick

1 3/4 c. coarsley choppen onions

2 small zucchini halved and cut in 3/4 " slices

(I never measure veggies...but this is what the books says)