Im sure that there has already been a million posts on this one but here is one of my favorites. There are quite a few more at my website under the chicken heading. (This is a modified version of Glen G Hosey's recipe, posted back in 96) SAUCE: 3/4 c Chicken Broth 2 tb Soy Sauce 1 tb Cornstarch 1 tb Rice Vinegar 1 ts Sugar 1/4 ts Sesame Oil CHICKEN & VEGETABLES: 2 tb Cornstarch 3 tb Soy Sauce 3 tb Dry Sherry 1 lb Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips 6 tb Oil, Divided 12 Dried Red Chilies (split in half for more fun) 1/4 c Unsalted Dry Roasted Peanuts 8 oz Sliced Water Chestnuts 2 stalks celery, cut on the extreme bias. 1 Diced Green Or Red Bell Pepper 1 ts Fresh Garlic, Minced 1 ts Minced Fresh Ginger 1/4 c Sliced Green Onions In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally. Enjoy. -- Robert Lusk aka: The Pepper Fool http://www.PepperFool.com Recipes, Photos, Restaurant Reviews and more..