-------------------CHICKEN & VEGETABLES-------------------
1 1/2 tb Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 lb Boneless, 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.
