| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 1/2 | c | Chicken Broth |
| 2 | tb | Soy Sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Rice Vinegar |
| 1 | ts | Sugar |
| 1/4 | ts | Sesame Oil |
| 1 1/2 | tb | Cornstarch |
| 1 | tb | Soy Sauce |
| 1 | tb | Dry Sherry |
| 1 | lb | Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips |
| 6 | tb | Oil, Divided |
| 12 | Dried Red Chilies | |
| 1/4 | c | Unsalted Dry Roasted Peanuts |
| 8 | oz | Sliced Water Chestnuts |
| 8 | oz | Sliced Bamboo Shoots |
| 1 | Diced Green Or Red Bell Pepper | |
| 1 | ts | Fresh Garlic, Minced |
| 1 | ts | Minced Fresh Ginger |
| 1/4 | c | Sliced Green Onions |
INSTRUCTIONS
SAUCE CHICKEN & VEGETABLES In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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