Kung Bow Chicken

Course : Chicken
Serves: 2
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1/2 Cup Dried Mushrooms
1 Whole Boneless Skinless Chicken Breasts -- bite size pieces
1 Teaspoon Cornstarch
3 Tablespoons Soy Sauce
1 Tablespoon Cooking Oil
1 Clove Garlic -- minced
1 Large Green Pepper -- cut in 1/2 inch pieces
1/2 Cup Bamboo Shoots -- halved lengthwise
2 Tablespoons Peanuts -- chopped
1/4 Teaspoon Crushed Red Pepper

Preparation / Directions:

Soak mushrooms in enough warm water to cover for 30 min.; squeeze to drain well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces. Blend 1 ta cold water into cornstarch; stir in soy sauce. Set aside. Preheat wok; add cooking oil. Stir fry garlic in hot oil 30 sec. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms. Stir fry 2 min. Remove from wok. Add chicken; stir fry 2 min. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 min. Serve at once.

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