---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KUNG PAO CHICKEN #1
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       2 lb Boned Chicken
       8    Hot Red Chiles
     1/2 c  Peanuts
       1 ts Chopped Ginger
   1 1/2 tb Cornstarch In An Equal
            -Amount Of Water
       1 tb Soy Sauce
  
   Dice chicken then soak in cornstarch soy sauce mixture
   for at least 1/2 hr. Clean chiles of seeds, cut into
   1″ pieces; set aside. Fry peanuts in a bit of oil till
   barely golden. (Do not burn). Set aside.
   
   Stir fry chicken for only about 1/2 minute; set aside.
   Discard the oil.
   
   Make up a seasoning sauce of 2T soy sauce, 1T white
   wine, 1 T sugar, 1 t. cornstarch, 1/2 t. salt, and 1
   t. sesame oil.
   
   In 2 T. oil, fry chiles till black, then add ginger
   and the chicken. Continue stirring, and add the
   seasoning sauce.  Stir until sauce thickens a bit, and
   all is thoroughly heated.  Remove from heat and mix in
   peanuts.
   
   Of course you may want to adjust the amount of red
   chiles to taste, since this can be HOT!!! If you have
   low tolerance for heat, you might reduce by half your
   first time.
   
   You may also adapt recipe for shrimp or beef.
  
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