Chicken Kung Pao Style

Serves 3     

INGREDIENTS:

2 whole chicken breasts, skinned, boned, and split
2 tablespoons cornstarch
3 tablespoons each soy sauce, water, and dry sherry
2 tablespoons hoisin sauce
1 teaspoon sesame oil
3 tablespoons salad oil
6 small dried hot red chiles
2 cloves garlic, minced
3/4 cup sliced green onions (including tops)
1 can (8 oz. size) water chestnuts, drained and sliced

PREPARATION:

Rinse chicken and pat dry; cut into 3/4-inch chunks. In a bowl, stir together cornstarch, soy, water, and sherry. Add chicken and mix well; then cover and let stand for 1 hour.
Lift chicken from marinade and drain briefly (reserve marinade); set aside. Stir hoisin and sesame oil into marinade; set aside. Place a wok or wide frying pan over high heat.
When pan is hot, add salad oil. When oil begins to heat, add chicken and cook, stirring, until lightly browned (about 3 minutes). Lift out and set aside.
Add chiles to pan and cook, stirring, until black. Add garlic and all but 1 tablespoon of the onions; cook, stirring, for 15 seconds. Return chicken to pan with water chestnuts and marinade; cook, stirring, until sauce boils and thickens. Spoon chicken mixture into a serving dish and sprinkle with reserved onions.
I did not use the hot chiles.  We don't like our food real spicy.
Took the dog for a walk thought this huge truk was going to hit us.  Boy that was scary!!!