Szechuan chicken

Ingredients:

1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4″ pieces
1 can bamboo shoots
12-15 dried hot peppers
Cooking oil
Sauce:

6 tbsp. soy sauce
2-3 tbsp. cornstarch
2-3 tbsp. powdered dry ginger
3 tbsp. sherry

Preparation:

Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tbsp. of cooking oil in a wok.
Brown the peppers under medium-high heat and remove them to a plate.
Add the cubed chicken and cook until pink color disappears (2-5 min).
Remove the chicken from the wok. Add 1 tbsp. of oil to the wok and add the carrots.
Stir-fry until carrots begin to soften.
Add the bamboo shoots and stir-fry 1-2 minutes.
Add the peppers, chicken and the sauce to the wok.
Stir over medium heat until the sauce thickens.