Recipe: Kung Pao Chicken

Kung Pao Chicken

An authentic tasting and very quick interpretation of the Chinese restaurant
classic.

12 oz boneless chicken breasts (about 3 halves)
1 dried red chili
1 1/2 Tbsp peanut oil
1/3 cup raw shelled peanuts
2 Tbsp water
2 Tbsp dry sherry
1 Tbsp soy sauce
1 Tbsp chili bean sauce
1 tsp sugar
2 garlic clove, minced
2 scallions, chopped
1 tsp grated ginger
2 tsp rice or cider vinegar
1 tsp sesame oil

Dice the chicken into 1 inch cubes. Heat the oil in a wok or skillet and
add the chili. Add the chicken and peanuts and stir fry until the chicken
is cooked. Add the remaining ingredients, except the sesame oil and
bring to a boil. Cook for a few minutes. Add the sesame oil and serve
on white rice. Yield: 4 servings