Title: Kung Bao Gee Ding: Szechuan
Categories: Chinese Chicken
Yield: 1 Servings

4	tb	Peanut oil
1		Chicken breast
1		Egg white
2	ts	Cornstarch
1	tb	Chopped scallion
1/2	c	Skinless roasted peanuts
1/2	ts	Salt
1/2	c	Diced bamboo shoots
1		Sweet red pepper
1/2	ts	Sugar
2	ts	Sherry
1	tb	Light soy sauce

Bone chicken breast mix with egg and cornstarch . Dice red pepper. Mix sugar, sherry and soy sauce Heat peanut oil. Add chicken and stir fry 1-2 min. Remove for pan. Pour excess oil back in pan and add scallion, peanuts, bamboo and pepper. Stir fry 1 min. Return chicken to pan and mix well. Add soy sauce mix and fry for a few seconds. Check for salt, add to taste.

From: jselms@spectra.net (jselms)

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