Title: Eight Jewel Chicken
Categories: Poultry
Yield: 2 Servings
| 2 | | Chicken ; breasts, |
| | | Marinade: |
| 3 | ts | Soy sauce |
| 3 | ts | Rice wine ;or dry sherry |
| 4 | ts | Corn starch |
| 2 | | Med Green peppers; cut into |
| 2 | | Med Yellow onions; diced |
| 1/2 | c | Straw mushrooms |
| 2 | | Bok choy; diced |
| 1/3 | c | Water chestnuts; sliced |
| 1/3 | c | Raw peanuts |
| | | Sauce |
| 2 | tb | Ketchup |
| 1 | tb | Oyster sauce ;(or light soy |
| 2 | tb | Wine |
| 1 | pn | Hot pepper flakes |
| | | Cornstarch solution to thick |
| | | Peanut oil ;(appx 3-4 tbls) |
| 2 | c | Garlic ; fresh crushed |
| 1 | tb | Ginger; fresh shredded |
| MARINATE FOR A 1/2 HOUR |
~---------Essentials*--------------- Method: Heat wok/pan high Add peanuts,
stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add
chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves
last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER
NEILL (CTCH95C) *Esentials..things you ALWAYS need when you cook Chinese