(Gong Bao Ji Ding)
	   3/4lb      chicken breast - diced
	   2T         or more soy sauce
	   1/4        tpepper
	   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.

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