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:
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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