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 1-2 tb Oil 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 BellPepper 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. Add chicken mixture (spray skillet with cooking oil if needed); stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Spray skillet with cooking oil. 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. Serve with plenty of rice.
Notes: I vary the vegetables as my mood dictates, so if the ones in the recipe don't agree with you, substitute with ones that do. It doesn't come out terribly spicy, but it is quite flavorful.