Kung pao chicken #3 ****

Yield: 4 Servings

Measure Ingredient
½ cup Chicken Broth
2 tablespoons Soy Sauce
1 tablespoon Cornstarch
1 tablespoon Rice Vinegar
1 teaspoon Sugar
¼ teaspoon Sesame Oil
1½ tablespoon Cornstarch
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 pounds Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
6 tablespoons Oil, Divided
12 \N Dried Red Chilies
¼ cup Unsalted Dry Roasted Peanuts
8 ounces Sliced Water Chestnuts
8 ounces Sliced Bamboo Shoots
1 \N Diced Green Or Red Bell Pepper
1 teaspoon Fresh Garlic, Minced
1 teaspoon Minced Fresh Ginger
¼ cup Sliced Green Onions



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.

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