Hot and Sweet Shanghai Chicken

Yields 4 servings

Ingredients:

Chicken:
Cooking spray
1 pound boneless, skinless chicken breast or chicken breast tenders,
with tendons removed, cut into 1/2-inch pieces
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 to 2 dried red chile peppers
1 cup bamboo shoots, sliced
1 cup carrot slices or julienne strips microwaved or
blanched for 1 minute
1/2 cup sliced water chestnuts
1 green or red bell pepper, sliced into thin strips
3/4 cup sugar peas, washed and trimmed

Sauce:
2 tablespoons hoisin sauce*
2 teaspoons sugar
2 tablespoons sake* or dry sherry
1/2 tablespoon fresh ginger root, minced
1 teaspoon dark Oriental sesame oil

*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

Method:

1. Combine chicken, egg white, cornstarch and salt together well and set aside; prepare vegetables and set aside.

2. Mix sauce ingredients together in a small bowl and set aside.

3. Spray wok or large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Stir-fry chili peppers until pungent and brown; add chicken mixture and stir-fry several minutes.

4. Add vegetables to chicken, continuing to stir-fry another 60 seconds; add sauce and stir-fry all ingredients together for 2 more minutes.



5. Remove from heat and serve over rice or Sesame Noodles.