(Gong Bao Ji Ding)
3/4lb chicken breast - diced
2T or more soy sauce
1/4t onion or garlic powder
1T sherry or cooking wine
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
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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