Recipe - Stir-Fried Chicken With Chilies And Peanuts

2 teaspoon Soy sauce
1 One half teaspoon Corn starch
1 Clove garlic, minced
1 Piece fresh ginger, minced
(1/2inch long)
2 Whole chicken breasts,
boned, skinned,
Halved, and minced
One fourth cup Peanut oil
1 cup Skinless raw peanuts
4 Dried red chilies
8 Dried Japanese mushrooms
1 bn Green onions, cut or sliced up
1 teaspoon Rice wine vinegar
One half teaspoon Sugar
1 teaspoon Oriental sesame oil
Freshly steamed rice

Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix
well. Add minced chicken, tossing to coat evenly. Let stand at room
temperature for 15 minutes. Soak dried mushrooms in hot water for 15
minutes; drain well and thinly slice. Heat oil in wok over high heat. Add
peanuts; stirfry until golden brown. Remove peanuts with slotted spoon and
set aside. Add chilies and stirfry until browned; remove with slotted
spoon and set aside. Add chicken, with marinade, and stirfry for 2
minutes. Blend in mushrooms, onion, vinegar, and sugar; stirfry for 1
minute. Return peanuts and chilies to wok, blending well. Add sesame oil
and continue cooking for 1 minute. Serve immediately over freshly steamed
rice.

Bon Appetit LIGHT AND EASY SPECIAL

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