1 1/2 lb. boneless chicken breast
1 egg
1 1/2 tsp. cornstarch
Peanut oil

VEGETABLES:

Water chestnuts
Scallions
3 lg. cloves garlic, crushed
1/2 tsp. crushed red pepper
Green pepper
Broccoli
Onions
Mushrooms
Peanu ts

SAUCE:

1 1/2 tsp. cornstarch
2 tbsp. water
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. sesame oil
1 1/2 tsp. sugar

Variation: Use fresh lobster tail instead of chicken. Mix chicken with egg and cornstarch. Heat wok until it smokes, add peanut oil and heat until it is hot. Cook chicken 2 minutes and then remove and place on paper towels. Cook vegetables 2 minutes. Add chicken and now add sauce and cook 3 minutes more. Stir in peanuts and serve over white rice.