SZECHUAN CHICKEN

1 1/2 kilo chicken breast, diced (3.30 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 bunch spring onions, chopped (not the hollow green bits)
2 cups frozen julienne carrots, thawed


SAUCE
1/2 cup soy sauce
1 1/2 cups water
2 teaspoons chopped garlic
2 teaspoons crushed chillies (store bought jar)
35 grams fresh ginger, grated (1.25 ounces)
4 tablespoons cornflour
3 teaspoons sugar

salt and pepper to taste

in a large jug, mix the sauce ingredients together. put aside.

in a large, deep fry pan, saute chicken in 2 tablespoons oil
until cooked through.  drain and put aside.

in the same fry pan, in 1 tablespoon oil, saute the capsicum
for a couple of minutes, stirring, then add the spring onion,
carrots and corn. cook, stirring until carrots are tender.

add the chicken back to the pan. increase heat and add the
sauce. stir until sauce boils and thickens. add salt and pepper.
simmer 1 minute.

serve over boiled rice.