Kung Bow Chicken
|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Whole chicken breast||1 Large, skinned, split and boned|
|Soy sauce||3 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 Large, cut into 1/2-inch pieces|
|Bamboo shoots||1⁄2 Cup (8 tbs), cut in half lengthwise|
|Chopped peanuts||2 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon|
Soak mushrooms in enough warm water to cover for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Cut chicken into bite-size pieces.
Blend 1 tablespoon cold water into cornstarch; stir in soy sauce.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms.
Stir-fry 2 minutes.
Remove from wok.
Add chicken; stir-fry 2 minutes.
Stir soy mixture; stir into chicken.
Cook and stir till thickened and bubbly.
Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 minute.