MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: Gail’s Kung Pao Chicken
  Categories: Chinese, Chicken, Picnic
       Yield: 3 servings
 
 MMMMM------------------------CHICKEN
 MIX-----------------------------
       1 lb Boneless chicken breasts
       1    Egg white
       1 tb Cornstarch
 
 MMMMM-----------------------SAUCE
 MIXTURE----------------------------
       1 ts Szechuan chili paste with
            -garlic
       4 tb Soy sauce
       2 ts Dry sherry
       2 ts Red wine vinegar
       1 c  Chicken broth
       2 ts Oriental sesame oil
       4 ts Cornstarch.
 
 MMMMM-------------------------VEGETABLES-------------------------
 ----
       8    Scallions, cut into 1/2
            -inch pieces.
       1 md Green or red pepper;
            - sliced into strips
     1/4 c  Carrots, thin sliced on bias
       1    Handful of snow peas.
     1/4 c  Sliced mushrooms
 
 MMMMM---------------------------OTHER----------------------------
 ---
       1 c  Peanuts; Planters low salt
            (Not dry roasted)
       5    Dried hot red peppers
       3 tb Peanut oil (divided)
     1/4 ts Crushed red pepper seeds
 
   Cut chicken breast into thumbnail sized pieces.  Combine with
   egg white and cornstarch into a small bowl.  Toss to coat and
   set aside.
 
   Mix sauce ingredients together, and set aside.
 
   Precut vegetables.  Have ready near wok. Have peanuts measured
   and ready near wok.
 
   NOW READY TO GO FOR FINAL PREPARATION.
 
   Heat oil in wok over medium high heat.  Add whole red pepper
   pods and chicken and stir-fry until chicken separates and turns
   white, and pepper pods turn blackish about 4 minutes. Remove
   with a slotted spoon and set aside to drain on paper towels.
 
   If pepper pods have not yet turned black at that point - remove
   from chicken and place back in wok as you are stir frying the
   vegetables.
 
   Add peanut oil to wok. (if needed)
 
   Stir fry scallions, bell peppers, carrots and  crushed red
   pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.
   Add chicken back in and stir-fry for one minute.  Add sauce
   mixture and chow until heated through and thickened.  Add
   peanuts and mix.  Add snow peas to heat through. Serve over
   rice. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
   Converted by MMCONV vers. 1.50
   Collected from the                   FidoNet cooking echoes
   1995
 
 MMMMM

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