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Kung pao chicken #3 ****

Yield: 4 Servings MMM

Ingredients:

• 1/2 c Chicken Broth
• 2 tb Soy Sauce
• 1 tb Cornstarch
• 1 tb Rice Vinegar
• 1 ts Sugar
• 1/4 ts Sesame Oil MMMMM--------------------CHICKEN & VEGETABLES-------------------------
• 1 1/2 tb Cornstarch
• 1 tb Soy Sauce
• 1 tb Dry Sherry
• 1 lb Boneless

Instructions:

Skinless Chicken - Breasts Cut Into 2-Inch - Strips 6 tb Oil Divided 12 Dried Red Chilies 1/4 c Unsalted Dry Roasted Peanuts 8 oz Sliced Water Chestnuts 8 oz Sliced Bamboo Shoots 1 Diced Green Or Red Bell - Pepper 1 ts Fresh Garlic Minced 1 ts Minced Fresh Ginger 1/4 c 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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