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1/2 c. chicken broth
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. white vinegar
1 tsp. sugar
1/4 tsp. sesame oil

Chicken and Vegetables:
1 lb. boned, skinned chicken
breasts, cut in chunks
1 Tbsp. soy sauce
1 1/2 Tbsp. cornstarch
1 Tbsp. sherry wine
6 Tbsp. oil
6 to 8 red chilies
1/4 c. dry roasted peanuts
1 tsp. minced garlic
1 tsp. fresh ginger root
1 (8 oz.) can sliced water
chestnuts, drained
1 green or red pepper, cut in
small chunks
1/4 c. sliced green onions

In small bowl, mix chicken broth, 2 tablespoons soy
sauce, 1 tablespoon cornstarch, vinegar, sugar and sesame oil;
set aside. In medium bowl, mix chicken with 1 1/2 tablespoons
cornstarch, 1 tablespoon soy sauce and sherry; set aside. In
large Dutch oven, heat 2 tablespoons oil, add chilies and
peanuts. Stir-fry until peanuts start to brown. Remove
peanuts and chilies and set aside. Heat 2 tablespoons oil in
pan. Add chicken. Cook until chicken starts to brown. Remove
and set aside. Add remaining oil to pan. Saute garlic and
ginger 30 seconds. Add water chestnuts and pepper, cook 1
minute longer.
Stir sauce ingredients. Add to vegetables. Cook stir-
ring constantly, until sauce thickens. Return chicken, chilies
and peanuts to pan. Top with the 1/4 cup sliced green onion.
Toss until heated. Serve immediately with rice. Makes 4

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