MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victor's Sichuan Chicken
 Categories: Poultry, Vegetables, Nuts, Chilies, Herbs
      Yield: 4 Servings
 
      1 lb Chicken; diced
      8 oz Can of whole water chestnut;
      2    Ribs celery; diced
      1 c  Peanuts; lightly salted
      4    Scallions; two in 2 in
           Lengths; two chopped
      1 tb Ground ginger root
      6    Dried red pepper
           Cooking oil

MMMMM---------------------------SAUCE--------------------------------
      2 tb Soy sauce
      1 tb Sugar
      1 tb Dark Chinese vinegar
      1 tb Cooking wine
      1 tb Sesame oil
      1 ts Corn starch
           Cayenne pepper
 
  Stir fry chicken breasts in some oil until white and
  reasonably firm; drain chicken outside of pan.
  
  Clean pan and add some more oil and red peppers. Cook
  until oil is hot and peppers start to darken.
  
  Add scallion and ginger, stir.
  
  Add celery, water chestnut, stir for about a minute.
  
  Pour chicken back in, stir fry for a minute.
  
  Add sauce; stir fry for another minute.
  
  Add peanuts at the very end.
  
  Put on plate and garnish with chopped scallion.
  
  RECIPE FROM: http://www.victorsrecipes.com
  
  Uncle Dirty Dave's Archives
 
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