Recipe - Kung Pao Chicken

2 pound Boned Chicken
8 Hot Red Chiles
One half cup Peanuts
1 teaspoon Chopped Ginger
1 One half tablespoon Cornstarch In An Equal
Amount Of Water
1 tablespoon Soy Sauce

Dice chicken then soak in cornstarch soy sauce mixture for at least One half hr.
Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit
of oil till barely golden. (Do not burn). Set aside.

Stir fry chicken for only about One half minute; set aside. Discard the oil.

Make up a seasoning sauce of 2T soy sauce, 1T white wine, 1 T sugar, 1 t.
cornstarch, One half t. salt, and 1 t. sesame oil.

In 2 T. oil, fry chiles till black, then add ginger and the chicken.
Continue stirring, and add the seasoning sauce. Stir until sauce thickens a
bit, and all is thoroughly heated. Remove from heat and mix in peanuts.

Of course you may want to adjust the amount of red chiles to taste, since
this can be HOT!!! If you have low tolerance for heat, you might reduce by
half your first time.

You may also adapt recipe for shrimp or beef.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini