Szechuan Kung Pao Chicken or Pheasant

• 1 lb. Chicken/Pheasant breasts, boneless
• 1/2 Green Pepper, cut into 1″ strips
• 1/2 Red Pepper
• 3/4 cup Peanuts, raw
• 2 dried Red Chili Peppers
• 1 tsp. squeezed Ginger Juice

Marinate poultry in:

• 1-1/2 Tablespoon each Cornstarch and Water, made into a paste
• 1 Tablespoon Soy Sauce

Seasoning Sauce:

• 1 teaspoon Cornstarch
• 1 teaspoon Sugar
• 1 Tablespoon Sherry or Rice Wine
• 2 Tablespoons Soy Sauce
• Pinch of Salt
• Few drops Sesame Oil

1. Cut poultry into bite-sized pieces and marinate. Deep fry the peanuts in a small sauce pan or wok until light brown or bake in toaster oven for approximately 5 minutes. Heat wok, add 1 tablespoon oil. When the oil, in hot, pour in green and red peppers, sprinkle with salt and stir fry a few minutes. Remove the peppers to a plate. Add 2 tablespoons oil and stir fry chili peppers for a few seconds, then add ginger juice and poultry. Stir fry until poultry is cooked. Add seasoning sauce and the peppers and mix in with peanuts.

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