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Gong Bao Ji Ding
(Diced Chicken With Peanuts)
Ingredients

* 3/4 pounds boneless, skinless, chicken breast, cut into bite size pieces
* 3 tablespoons soy sauce
* 1/2 teaspoon salt
* 2 teaspoons white cooking wine
* 1 teaspoon cornstarch
* 1/4 cup shelled raw peanuts
* 1/4 cup plus 2 tablespoons vegetable oil
* 1 tablespoon vinegar
* 1 tablespoon sugar
* 1 tablespoon cornstarch dissolved in 1/4 cup chicken broth or water
* 4 whole dried red chilies, stems and seeds removed
* 2 green onions, sliced into 1-inch pieces
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
Directions
1. Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with the dry cornstarch and mix well.

2. Steep the peanuts for 30 minutes in lukewarm water. Remove the skins and stir-fry them in 2 tablespoons of oil until brown and crisp. Remove.

3. Combine the remaining soy sauce, vinegar, sugar, and cornstarch paste to make a sauce.

4. Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked.

5. Add the onion, ginger, and garlic and stir-fry for 30 seconds.

6. Stir in the sauce, add the peanuts, and stir-fry for a few seconds

Peanut Sauce

This is a sauce that can be used for a myriad of different dishes. I like it spread over plain noodles and used when I BBQ pork, beef or chicken. Since it is made with no meat products, veggies can enjoy it, too.

Ingredients



* 6 Tbsp. peanut butter
* 1/4 cup water
* 3 Tbsp. light soy sauce
* 6 Tbsp. dark soy sauce
* 6 Tbsp. tahini (sesame paste)
* 1/2 cup dark sesame oil
* 2 Tbsp. sherry
* 4 tsp. rice wine vinegar
* 1/4 cup honey
* 4 medium cloves garlic, minced
* 2 tsp. minced fresh ginger
* 1-2 Tbsp. hot pepper oil (see instructions below)*
* 1/2 cup hot water

GARNISH: (all are optional, depending on your taste)

1. 1 carrot, peeled
2. 1/2 firm medium cucumber, peeled, seeded, and julienned
3. 1/2 cup roasted peanuts, coarsely chopped
4. 2 green onions, thinly sliced

*
Hot Pepper Oil

Amount you use depends on how hot you like it.
2 Tbsp. will give it a nice bite. If your tastes run to the very hot, you might want to use 3 Tbsp.
If you don't want to buy the oil ready made in the market,
here's a recipe:


1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.

Tangerine Marinade

Ingredients



* 1/3 cup orange juice
* 2 tablespoons rice wine or dry sherry
* 1 tablespoon soy sauce
* l/2 teaspoon chili garlic sauce
* 2 teaspoons sugar
* l-l/2 teaspoons cornstarch
* 2-1/2 tablespoons cooking oil
* 6 small dried red chilies
* 1 small onion, cut into 1-inch pieces
* Orange slices for garnish

Directions

1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.

Use as a marinade for any type of meat...just experiment a bit with anything and see how you like it!