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| 1/4 Tasse | Regular strength chicken broth |
| 2 Esslöffel | soy sauce |
| 2 Esslöffel | sherry dry |
| 1 Teelöffel | cornstarch |
| 1 Teelöffel | Sesame Oil oriental |
| 3/4 x ca. 450 g | Chicken meat cut into 1/4-by 2-in pieces |
| 3 | Cloves garlic; chopped or slivered |
| 1/4 | (up to) |
| 3/4 Teelöffel | Crushed dried hot red chillies (more for you chile-heads) |
| 1 Esslöffel | salad oil |
| 10 | Green onions; ends trimmed (6 cut into 1 1/4-in pieces; 4 reserved for garnish) |
| 1/3 Tasse | Unsalted dry-roasted peanuts |
| 4 Tasse | Hot cooked rice; about |
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(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol. Deb@nti. Com
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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