Recipe: Chicken with Hot Pepper and Bean Sprouts (stir fried)

CHICKEN WITH HOT PEPPER AND BEAN SPROUTS

3 tablespoons soy sauce, divided use
1 tablespoon cornstarch
2 large boneless, skinless chicken breasts, cut in pieces for stir-frying
1 tablespoon cooking sherry
2 teaspoons sugar
1 teaspoon white vinegar
1/2 teaspoon ground ginger
1/4 cup peanut oil
1 teaspoon crushed red pepper
1 (8 ounce) can sliced water chestnuts, drained
1 (14 ounce) can bean sprouts, drained
1/2 cup cocktail peanuts
Hot cooked rice

Blend 1 tablespoon soy sauce and cornstarch in a bowl. Mix in chicken; set aside.

Combine remaining 2 tablespoons soy sauce, sherry, sugar, vinegar and ginger; set aside.

Heat peanut oil in a wok or large frying pan over high heat. Add crushed red pepper. Add chicken after crushed red pepper turns black. Stir fry chicken for about 2 minutes. Remove and set aside.

Add water chestnuts and bean sprouts to pan and stir fry. Return chicken to pan; stir fry until chicken is done.

Add soy sauce mixture and stir until it becomes a thick gravy.

Stir in peanuts and serve over hot cooked rice.

Makes 8 servings
From: Donna,NY - 08-23-97