Yield: 4 Servings
|½ cup||Chicken Broth|
|2 tablespoons||Soy Sauce|
|1 tablespoon||Rice Vinegar|
|¼ teaspoon||Sesame Oil|
|1 tablespoon||Soy Sauce|
|1 tablespoon||Dry Sherry|
|1 pounds||Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips|
|6 tablespoons||Oil, Divided|
|12||Dried Red Chilies|
|¼ cup||Unsalted Dry Roasted Peanuts|
|8 ounces||Sliced Water Chestnuts|
|8 ounces||Sliced Bamboo Shoots|
|1||Diced Green Or Red Bell Pepper|
|1 teaspoon||Fresh Garlic, Minced|
|1 teaspoon||Minced Fresh Ginger|
|¼ cup||Sliced Green Onions|
CHICKEN & VEGETABLES
In a small bowl, combine sauce ingredients; set aside.
In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat.
Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables.
Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.
Typed by Syd Bigger.