---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KUNG PAO CHICKEN #3 ****
  Categories: Chinese, Chicken
       Yield: 4 servings
  
 ---------------------------SAUCE---------------------------
     1/2 c  Chicken Broth
       2 tb Soy Sauce
       1 tb Cornstarch
       1 tb Rice Vinegar
       1 ts Sugar
     1/4 ts Sesame Oil
 
 -------------------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.
   
   Typed by Syd Bigger.
  
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