Scheuzwan Chicken

It appears that my son has forgotten the vast resource for Chinese recipes that resides in his mother's and sister's hands: Snookie's cookbooks! Next time you are at either house, you should peruse what is out there! In the meantime, here is one of the recipe's out of her "little black book".

1 pound raw chicken breast, cut into 1 " pieces
1 1/2 tbs soy sauce
1 tbs cornstarch
1 tbs water
4 garlic cloves
2 green onions, cut 1" pieces
1 green pepper, cut in 1" pieces
10 pieces dried red pepper, seeded and cut into 1" pieces

Sauce:
1 tsp grated ginger
1/2 tsp black pepper
3 tbs soyu sauce
1 1/2 tbs vinegar
2 tbs chicken broth
1 tbs sherry
1/2 tsp salt (or to taste)
1 tbs sugar
1 tsp sesame oil

4 tbs peanut oil

Make the sauce by mixing all the ingredients & set aside.

Mix the chicken with soy, cornstarch and water. Marinate for 30 minutes or longer. Heat oil in wok. Add chicken, saute 1 minute. Set aside. Drain oil & save.

Add back 1 tbs oil to wok. Saute vegetables 1 minute on high heat. Set aside w/ chicken.

Add 3 tbs oil back to wok and saute red pepper until dark. Add sauce, stir quickly. Fold in chicken and vegetables. Cook 30 seconds or until heated through.

Serve with white rice.

Note: you can use any combination of vegies with this. Also, I've used precooked chicken, marinating it in the soy/cornstarch/water mix and adding it at the end with the vegetables.