Slice the chicken into 3/4-inch pieces. Whisk together the cornstarch,
sherry and soy sauce and toss with the chicken. Let marinate 20 minutes.
Heat the peanut oil in a wok or heavy skillet to about 350 F. Add the
garlic, ginger and red pepper and stir-fry for 2 minutes. Drain the
chicken, reserving the marinade, and stir-fry just until chicken turns
opaque about 2 minutes. Add the marinade and stir-fry an additional 4
minutes, just until chicken is cooked. Romove from heat, toss with snow
peas, water chestnuts, and green onions, and cool to room temperature. Make
a bed of the shredded cabbage. Mound the chicken mixture on top, drizzle
the dressing over all, and sprinkle with chopped peanuts. Serve at room
temperature. Makes 10 servings.
DRESSING: Blend 3 tablespoons rice or cider vinegar, 1 tablespoon sesame
oil, 1 tablespoon peanut butter and 1 teaspoon dark brown sugar.
Per Serving: Calories 194 Fat 7g Cholesterol 58 mg Sodium 269 mg Percent
calories from fat 32%
KRT Newspapers Dallas Morning News 8/21/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11,
1997
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