Title: Quick and Lean Kung Pao Chicken
Categories: Poultry
Yield: 4 Servings

1/4 c Regular strength chicken
-broth
2 tb Soy sauce
2 tb Dry sherry
1 ts Cornstarch
1 ts Oriental sesame oil
3/4 lb Chicken meat cut into 1/4-by
-2-in pieces
3 Cloves garlic; chopped or
-slivered
1/4 -(up to)
3/4 ts Crushed dried hot red
-chillies (more for you
-chile-heads)
1 tb Salad oil
10 Green onions; ends trimmed
-(6 cut into 1 1/4-in
-pieces; 4 reserved for
-garnish)
1/3 c Unsalted dry-roasted peanuts
4 c Hot cooked rice; about

(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil
to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in
fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken
mixture; stirfry untill chicken has golden brown tinge and is no longer
pink in thickest part, about 3 minutes; remove to dish repeat with
remaining chicken, add oil as needed. Return cooked chicken to wok;stir in
reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles
and thickens, about 1 minute. Serve with rice; add onion garnish. Serves
four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g
sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com

CHILE-HEADS ARCHIVES

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