Title: Quick And Lean Kung Pao Chicken (Sunset Magazine May 95)
Categories: Spice Chinese Chicken
Yield: 1 Servings

1/4	c	Regular strength chicken
		Broth
2	tb	Each soy sauce and dry
		Sherry
1	ts	Each cornstarch and Oriental
		Sesame oil
3/4	lb	Chicken meat cut into 1/4-by
2		In pieces
3		Cloves garlic, chopped or
		Slivered
3/4	ts	Crushed dried hot red
		Chillies ( more for you
		Chile-heads)
1	tb	Salad oil
10		Green onions, ends trimmed
6		Cut into 1 1/4-in pieces,
4		Reserved for garnish)
1/3	c	Unsalted dry-roasted
		Peanuts
4	c	Hot cooked rice

Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot.

Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed.

Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute.

Serve with rice; add onion garnish

Serves four

Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol.

deb@nti.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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