It is true that a fisherman may fish and never catch any fish, but, if so, he is not much of a fisherman. And so, if there were no souls saved when I preached, perhaps I might find some way of satisfying my conscience, but I don’t know what it is yet. If my hearers are not converted, I feel like I have wasted my time; I have lost the exercise of brain and heart. I feel as if I lost my hope and lost my life, unless I find for my Lord some of His blood-bought ones.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	4	Servings

INGREDIENTS

1/4	c	Regular strength chicken broth
2	tb	Soy sauce
2	tb	Dry sherry
1	ts	Cornstarch
1	ts	Oriental sesame oil
3/4	lb	Chicken meat cut into 1/4-by 2-in pieces
3		Cloves garlic; chopped or slivered (up to)
3/4	ts	Crushed dried hot red chillies (more for you chile-heads)
1	tb	Salad oil
10		Green onions; ends trimmed (6 cut into 1 1/4-in pieces; 4 reserved for garnish)
1/3	c	Unsalted dry-roasted peanuts
4	c	Hot cooked rice; about

INSTRUCTIONS

(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil
to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in
fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken
mixture; stirfry untill chicken has golden brown tinge and is no longer
pink in thickest part, about 3 minutes; remove to dish repeat with
remaining chicken, add oil as needed. Return cooked chicken to wok;stir in
reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles
and thickens, about 1 minute.  Serve with rice; add onion garnish. Serves
four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g
sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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