Szechwan Chicken

Szechwan Chicken
6 servings) 
6 tablespoons  peanut oil 
3 small  red chili peppers, seeded and broken up 
1 cup  chopped carrots 
8  skinned and boned chicken thighs, cubed 
2 bunches green onions, chopped 
3 tablespoons  chopped garlic 
½ cup  water 
4 tablespoons  soy sauce 
4 teaspoons  vinegar 
4 tablespoons  cornstarch 
4 tablespoons  sugar 
steamed  rice

 Add oil to Dutch Oven.  When oil begins to smoke, add crushed peppers and carrots.  As the carrots become limp, add chicken.  When the chicken is about 90 percent cooked, add the onions and garlic.  Cook an additional 3 minutes or until the chicken is cooked through.  Combine water, soy sauce, vinegar, cornstarch and sugar and stir into the oven until sauce thickens slightly.  Note: the recipe called for 6 tablespoons of soy sauce and no water, but we liked a less salty flavor.