Title: Kung Pao Chicken
Categories: Chinese, Chicken
Yield: 4 Servings

-----------------------------------SAUCE-----------------------------------
1/2 c Chicken Broth
2 tb Soy Sauce
1 tb Cornstarch
1 tb Rice Vinegar
1 ts Sugar
1/4 ts Sesame Oil

----------------------------CHICKEN & VEGETABLES----------------------------
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

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