INGREDIENTS

INSTRUCTIONS

PREPARATION: In a small bowl, combine cubed chicken, 1 teaspoon
cornstarch, 1 tablespoon soy sauce, 1/2 teaspoon salt, egg white and
ginger. Set aside for 20 to 30 minutes. On a platter, arrange  prepared
chiles, green pepper, onion, garlic and green onion. Set  aside. In a
small bowl, combine 1 teaspoon cornstarch, wine, 2  tablespoons soy
sauce, sugar and vinegar. Set aside. Have peanuts,  salt, water and oil
at hand.  METHOD: Heat wok and add 1 tablespoon oil. With a spatula,
swirl oil  around to coat sides of wok and heat until oil just begins
to smoke.  Add garlic and stir-fry until golden brown, about 30
seconds. Add  green pepper and a pinch of salt; stir-fry for 1 minute.
Add onion  squares, another pinch of salt and sprinkle 1 tablespoon
water down  sides of wok. Continue to stir-fry until tender crisp,
about 2 to 3  minutes. Remove from wok and set aside. To wok, add 3
tablespoons oil  and heat until oil begins to smoke. Add dried chile
peppers and  stir-fry until they turn dark brown. Remove chiles from
oil and  discard. Add chicken to wok, spreading it in a single layer,
and  stir-fry until all pink color disappears, about 2 to 3 minutes.
Return vegetables to wok and stir-fry to combine. Make a well and add
wine mixture, stir-frying to combine. Remove to serving platter and
garnish with peanuts and green onion. Serve at once.  This dish may be
served with rice or in Mandarin pancakes, like Mu Shu  Pork.  Serves 2
to 3 Amercian style, 4 to 6 Chinese style.  *** To stir-fry almonds,
cashews or peanuts, heat 1 cup peanut oIl in  wok to 375 degrees or
until a cube of bread dropped in oil rises to  the surface and browns
quickly. Add blanched nuts and stir-fry just  until light brown. (Be
sure to keep heat at an even temperature,  since nuts burn easily.)
Remove nuts at once and drain on paper  towel; salt nuts lightly and
set aside.  MC formatted by Brenda Adams <adamsfmle@sprintmail.com> and
MC_Buster. MC posted 9/19/97.  Note: This dish is spicy and pretty
easy. Another name for it could be  Stir-Fry Chicken with Chile
Peppers. It's very tasty. I sometimes add  some slivers of carrots. You
can reduce the amount of red peppers if  you're not into heat.  Recipe
by: Mary Wilson, "Chinese Cooking" 1979  Posted to MC-Recipe Digest V1
#791 by Badams  <adamsfmle@sprintmail.com> on Sep 19, 1997

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