Categories: Poultry 
      Yield: 4 servings 
  
      1 c  Peanuts                             2 ts Sugar 
      1 lb Chicken; breast, cut 1" pcs         2 tb Peanut   oil;or corn oil 
           Marinade; chicken:                1/2 ts Salt 
      2 ts Rice wine ;or dry sherry            8    Sm Red chile,;dried, seeded 
      1 ts Cornstarch                          2 ts Ginger; fresh minced 
      1 ts Sesame oil                          2 c  Garlic; minced 
  1 1/2 tb Dark soy sauce                      1    Bell pepper; seeded, cut in 
      2 tb Red wine vinegar                
  
  ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Re- 
  move and set aside. To make marinade, mix together rice wine, cornstarch 
  and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the 
  marinade; set aside until ready to cook. In a small bowl, mix well soy 
  sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, 
  preheat wok until hot. Add oil, salt and dried red chiles; cook until 
  chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry 
  until fragrant and lightly browned (about 30 seconds). Increase to high 
  heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into 
  the wok and stir-fry a minute or until the cubes feel firm to the touch and 
  are opaque white in color. It should take no more than a total of 2 
  minutes. Now stir in sauce mixture; toss and stir until it thickens into a 
  glaze (about 30 seconds). Remove wok from heat. Add reserved roasted 
  peanuts, fold together. Serve hot. Selden, here is my version of General 
  Tso Chicken, which is also known as Kung Pao Chicken. When charring the 
  chile peppers, be sure the ventilation is on and avoid breathing the strong 
  chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 
  with other dishes. GUEST CHEF (EXPT46B)