Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Dried hot red peppers 1/4 c Peanut oil

------------------------CHICKEN MIX-----------------------------
1 1/4 lb Boneless chicken breasts 1 tb Cornstarch
1 Egg white

-----------------------SAUCE MIXTURE----------------------------
1 ts Szechuan chili paste with 2 ts Red wine vinegar
-garlic 1/2 c Chicken broth
4 tb Soy sauce 2 ts Oriental sesame oil
2 ts Dry sherry 2 ts Cornstarch.

-------------------------VEGETABLES------------------------------
8 Scallions, cut into 1/2 -handful of snow peas.
-inch pieces. 1 sm Can of sliced water
-medium green or red -chestnuts
-pepper, sliced into 1 c Less salt peanuts
-strips

Prepare hot oil: fry 4 or 5 hot dried red peppers in 1/4 cup oil. Let
set for 10 to 15 minutes so that oil absorbs the pepper spices.

OR ADD DRIED PEPPERS TO OIL WHEN CHOWING CHICKEN

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 chicken and stir-fry until it separates and turns
white, about 4 minutes. Remove with a slotted spoon and set aside to
drain on paper towels.

Stir fry scallions, bell peppers and 1/4 teaspoon crushed red pepper
for 30 seconds. Add chicken back in and stir-fry for one minute. Add
sauce mixture and stir-fry until heated through and thickened. Add
peanuts and mix. Add snow peas , water chestnuts and mix.

Serve over rice. == Courtesy of Dale Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50
Submitted By SERGE CYR On 12-02-95

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