Eight Jewel Chicken
(2 servings)

2 chicken breasts, boneless, skinless, cut in bite-size pieces

Marinade:
3 tsp soy sauce
3 tsp rice wine or dry sherry
4 tsp cornstarch

Sauce:
2 tbsp ketchup
1 tbsp oyster sauce or light soy sauce
2 tbsp wine
1 pinch hot pepper flakes
cornstarch solution to thicken

1/3 cup raw peanuts
peanut oil (approximately 3 to 4 tbsp)
2 cloves fresh garlic, crushed
1 tbsp fresh ginger; shredded

2 medium yellow onions; diced
2 medium green peppers; cut into
1/2 cup straw mushrooms
1/3 cup water chestnuts; sliced
2 bok choy leaves, diced

Rice, cooked

Combine marinade ingredients. Add chicken and marinate in refrigerator for 1/2 hour.

While chicken is marinating combine sauce ingredients and prepar vegetables; set aside.

When ready to cook, heat wok/pan high Add peanuts, stir for 30 seconds, remove.

Add some oil, garlic and ginger, stir.

Add marinated chicken, stir momentarily.

Add the 8 jewels (onions first, bok choy leaves last), stir fry a couple of minutes.

Add sauce, let it begin to bubble, thicken. Serve with cooked rice.