Recipe - Gails Kung Pao Chicken

CHICKEN MIX
1 pound Boneless chicken breasts
1 Egg white
1 tablespoon Cornstarch

SAUCE MIXTURE
1 teaspoon Szechuan chili paste with
garlic
4 tablespoon Soy sauce
2 teaspoon Dry sherry
2 teaspoon Red wine vinegar
1 cup Chicken broth
2 teaspoon Oriental sesame oil
4 teaspoon Cornstarch.

VEGETABLES
8 Scallions, cut into 1/2
inch pieces.
1 md Green or red pepper;
cut or sliced up into strips
One fourth cup Carrots, thin cut or sliced up on bias
1 Handful of snow peas.
One fourth cup Sliced mushrooms

OTHER
1 cup Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tablespoon Oil, peanut
One fourth teaspoon Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with egg white and
cornstarch into a small bowl. Toss to coat and set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured and ready
near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper pods and
chicken and stirfry until chicken separates and turns white, and pepper
pods turn blackish about 4 minutes. Remove with a slotted spoon and set
aside to drain on paper towels.

If pepper pods have not yet turned black at that point ~ remove from
chicken and place back in wok as you are stir frying the vegetables.

Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red pepper for 30
seconds. Add mushrooms, cook for 1 minute longer. Add chicken back in and
stirfry for one minute. Add sauce mixture and chow until heated through
and thickened. Add peanuts and mix. Add snow peas to heat through. Serve
over rice. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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