1 c  Peanuts
1 lb Chicken; breast, cut 1" pcs
Marinade; chicken:
2 ts Rice wine ;or dry sherry
1 ts Cornstarch
1 ts Sesame oil
1 1/2 tb Dark soy sauce
2 tb Red wine vinegar
2 ts Sugar
2 tb Peanut   oil;or corn oil
1/2 ts Salt
8    Sm Red chile,;dried, seeded
2 ts Ginger; fresh minced
2 c  Garlic; minced
1    Bell pepper; seeded, cut in

ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Re-
move and set aside. To make marinade, mix together rice wine, cornstarch
and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the
marinade; set aside until ready to cook. In a small bowl, mix well soy
sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat,
preheat wok until hot. Add oil, salt and dried red chiles; cook until
chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry
until fragrant and lightly browned (about 30 seconds). Increase to high
heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into
the wok and stir-fry a minute or until the cubes feel firm to the touch and
are opaque white in color. It should take no more than a total of 2
minutes. Now stir in sauce mixture; toss and stir until it thickens into a
glaze (about 30 seconds). Remove wok from heat. Add reserved roasted
peanuts, fold together. Serve hot. Selden, here is my version of General
Tso Chicken, which is also known as Kung Pao Chicken. When charring the
chile peppers, be sure the ventilation is on and avoid breathing the strong
chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6
with other dishes. GUEST CHEF