Name: Szechwan Chicken
Ingredients: 1 tb Cornstarch; 3 tb Soy sauce; 2 Lg. chicken breasts, cut into 1/2 inch cubes; 1 tb Dry sherry; 2 tb Sugar; 1 ts Vinegar; 1/4 c Oil; 1 ts Or less crushed red pepper (more if you like it hot spicy) 2 sliced; Scallions; 1/2 ts Ground ginger; 1/2 c Salted peanuts

I think, with you, that it is very expedient and proper that reading a portion of the Word of God should be ordinarily a part of our family worship; so likewise to sing a hymn or psalm, or part of one, at discretion; provided there are some people in the family who have enough of a musical ear and voice to conduct the singing in a tolerable manner: otherwise, perhaps, it may be better omitted. If you read and sing, as well as pray, care should be taken that the combined services do not run into an inconvenient length.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	6	Servings

INGREDIENTS

1	tb	Cornstarch
3	tb	Soy sauce
2		Lg. chicken breasts, cut into 1/2 inch cubes
1	tb	Dry sherry
2	tb	Sugar
1	ts	Vinegar
1/4	c	Oil
1	ts	Or less crushed red pepper (more if you like it hot spicy) 2 sliced
		Scallions
1/2	ts	Ground ginger
1/2	c	Salted peanuts

INSTRUCTIONS

Directions: combine cornstarch and 1 T of soy sauce. Add chicken to coat.
Combine the other 2 T of soy sauce, the sherry, sugar and vinegar and set
aside.
Heat the oil in your wok, add the red pepper and cook until it turns black.
Add the chicken and cook for 2 minutes, remove the chicken. Add scallions
and ginger and stir fry for 1 minute. Return the chicken to the wok and
cook for another 2 minutes, stirring constantly. Add the soy sauce mixture
and stir for 1 minute then add the peanuts to the mixture and stir them in.
Serve over rice.
This dish is fast and easy and tastes GREAT!  Enjoy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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