2 Chicken ; breasts,
Marinade: 3 ts Soy sauce
3 ts Rice wine ;or dry sherry
4 ts Corn starch
2 Med Green peppers; cut into
2 Med Yellow onions; diced
1/2 c Straw mushrooms
2 Bok choy; diced
1/3 c Water chestnuts; sliced
1/3 c Raw peanuts
Sauce 2 tb Ketchup
1 tb Oyster sauce ;(or light soy
2 tb Wine
1 pn Hot pepper flakes
Cornstarch solution to thick Peanut oil ;(appx 3-4 tbls) 2 c Garlic ; fresh crushed
1 tb Ginger; fresh shredded
————————–MARINATE FOR A 1/2 HOUR————————– ~———Essentials*————— Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) *Esentials..things you ALWAYS need when you cook Chinese