Recipe: Palace Chicken (Gong Bao Ji Ding)

Michelle, I found this recipe at one of the sections of the RecipeLink.

PALACE CHICKEN (Gong Bao Ji Ding)

3/4lb chicken breast - diced
2T or more soy sauce
1/4 t pepper
1/4t onion or garlic powder
1T sherry or cooking wine
1T cornstarch
1-2T or more oil
2 or more dried or fresh hot peppers diced (optional)
2t or more minced ginger root
2 or more cloves of garlic minced
1t cornstarch blended with 1 T of water
Soy sauce or salt and pepper to taste
1/4C or more roasted peanuts * walnuts almonds or cashews
2t or more sesame oil
1C diced red bell pepper
1C diced celery
1/4C chopped onion
l/2C water chestnuts diced
1T or more soy sauce
1t sherry or cooking wine
1/3C water

Mix and marinate the diced chicken with the next 5 ingredients. Set aside. Heat oil in a non-stick wok or pan. Saute hot pepper, ginger root, and garlic. Add chicken and stir-fry until color turns (about 1 1/2 - 2 minutes). Remove. Add the last 7 ingredients; bring to a boil and add soy sauce or salt and pepper to taste. Add blended cornstarch; mix well. Add cooked chicken, nuts, sesame oil and mix well. Serve hot. Step 1 of the Method can be prepared in advance. The marinated chicken can be frozen for weeks. Before using, thaw completely. When you have time, I suggest you do this first step ahead of time. You will have less work and pressure while preparing this dish and will enjoy it more. Makes 6 servings.