Title: Kung Pao Chicken #3
Categories: Poultry
Yield: 4 Servings

1 lb Boneless; skinless chicken
-breasts; cubed
2 (or more... much more) whole
-Chinese hot dried red
-peppers
1/2 c Peanuts
1 ts Fresh ginger; minced
4 Scallions; chopped
1/2 Green pepper; cubed
1/2 Pepper; cubed

----------------------------------MARINADE----------------------------------
1 1/2 tb Cornstarch
1 tb Water
1 tb Soy sauce

--------------------------------SEASON SAUCE--------------------------------
2 tb Soy sauce
1 tb Sherry or rice wine
1 tb Sugar
1 ts Cornstarch
1/2 ts Salt
1 ts Sesame oil
1/2 ts White vinegar

Date: Thu, 6 Jun 1996 13:12:56 -0400

From: "=Mark P. Stevens"

Mix chicken, cornstarch, water and soy... marinate for 1/2 hour. Mix
seasoning sauce, set aside. Heat a little oil in wok, stir fry chicken
until it is cooked and turns white, remove and set aside. Heat a little oil
in wok, stir fry red pepper until they turn black. Add fresh ginger and
stir fry for about 10 seconds, stirring constantly. Add the seasoning
sauce, stirring until thick Add the cooked chicken, stir until thoroughly
heated. Add scallions, green and red peppers and cook for 1 minute more -
Turn off heat, add peanuts, mix well and serve over white rice

CHILE-HEADS DIGEST V3 #007

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.