Eight jewel chicken

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


~---------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

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