Kung Bao Chicken - cooking recipe

Ingredients

1/2 c. dried mushrooms or fresh
1 whole large chicken breast, skinned, split and boned
1 tsp. cornstarch
3 Tbsp. soy sauce
1 Tbsp. cooking oil
1 clove garlic, minced
1 large green pepper, cut into 1/2-inch pieces
1/2 c. bamboo shoots, cut in half lengthwise
2 Tbsp. chopped peanuts
1/4 tsp. crushed red pepper
1 pkg. frozen pea pods

Preparation

If you use dried mushrooms, then soak them in enough warm water to cover for 30 minutes, then squeeze the mushrooms to drain well.
Chop mushrooms, discarding stems.
Cut chicken into bite size pieces.
Blend 1 tablespoon cold water into cornstarch; stir in soy sauce.
Set aside.
Preheat a wok or a large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil for 30 seconds.
Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods.
Stir-fry 2 minutes.
Remove from wok. (Add more oil, if necessary.)
Add chicken; stir-fry 2 minutes or until chicken is done.
Stir soy mixture; stir into chicken.
Cook and stir until thickened and bubbly.
Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods; cover and cook 1 minute.
Serve at once.
You can serve this over white or brown rice.
Serves 2.