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