Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Chicken ; breasts, |
\N \N | Marinade: |
3 teaspoons | Soy sauce |
3 teaspoons | Rice wine ;or dry sherry |
4 teaspoons | Corn starch |
2 \N | Med Green peppers; cut into |
2 \N | Med Yellow onions; diced |
½ cup | Straw mushrooms |
2 \N | Bok choy; diced |
⅓ cup | Water chestnuts; sliced |
⅓ cup | Raw peanuts |
\N \N | Sauce |
2 tablespoons | Ketchup |
1 tablespoon | Oyster sauce ;(or light soy |
2 tablespoons | Wine |
1 pinch | Hot pepper flakes |
\N \N | Cornstarch solution to thick |
\N \N | Peanut oil ;(appx 3-4 tbls) |
2 cups | Garlic ; fresh crushed |
1 tablespoon | Ginger; fresh shredded |
MARINATE FOR A ½ HOUR
~---------Essentials*--------------- Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) *Esentials..things you ALWAYS need when you cook Chinese