Quick and Lean Kung Pao Chicken
Source: Sunset Magazine.

1/4 cup regular-strength chicken broth
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 teaspoon cornstarch
1 teaspoon Oriental sesame oil
3/4 lb. chicken meat, cut into 1/4 by 2-inch pieces
3 garlic cloves, chopped or slivered
1/4 to 3/4 teaspoon crushed dried hot red chilies
About 1 Tablespoon salad oil
10 green onions, ended trimmed (6 cut into 1 1/2 -inch pieces, 4 reserved for garnish)
1/3 cup unsalted dry-roasted peanuts
About 4 cups hot cooked rice

Mix broth, soy, sherry, cornstarch and sesame oil to blend; set aside.

Mix chicken with garlic and chilies.

In a wok or 12-inch frying pan over high heat, heat 2 teaspoons oil until hot. Add half the chicken mixture; stir-fry until chicken has golden brown tinge and is no longer pink in thickest part (cut to test), about 3 minutes; remove to a dish. Repeat with remaining chicken, adding oil as needed.

Return cooked chicken to wok; stir in reserved sauce, onion pieces and nuts. Cook, stirring until sauce bubbles and thickens, about 1 minute.

Serve with rice; add onion garnish.

Servings: 4