SPICY COUNTRY-STYLE CHICKEN

      Title: SPICY COUNTRY-STYLE CHICKEN
  Categories: Oriental
       Yield: 4 Servings
  
     1/2 lb Boneless chicken breasts
            - skinned
       2 sm Fresh green or red chiles
       8 oz Canned bamboo shoots
     1/2 lb Zucchini
       1 lg Red or green bell pepper
       2 tb Oil, preferably peanut
       2 tb Chicken stock
       2 tb Rice wine or dry sherry
   1 1/2 ts Chili bean sauce (or more)
       2 ts Granulated sugar
       2 tb Dark soy sauce
       1 tb Chinese black rice vinegar
            -=OR=- Cider vinegar
       1 tb Tomato paste
  
   CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh
   chiles in half, carefully remove the seeds and shred the chiles. (Do
   not touch your eyes while doing this, as it will make them sting.)
   Then prepare all the vegetables. Rinse the bamboo shoots in clean
   water and shred them. Trim the zucchini and shred them. Wash the bell
   pepper, remove the seeds and shred it, too. Heat 1 tablespoon of the
   oil in a wok or large skillet. When it is almost smoking, quickly
   stir-fry the chicken shreds for 1 minute or until the chicken is
   slightly firm. Remove the cooked chicken and drain it. Wipe the wok
   clean. Reheat it and add the rest of the oil. When it is hot, add the
   shredded chiles, bamboo shoots, zucchini and bell pepper. Stir-fry
   for about 2 minutes, and then add the rest of the ingredients. Mix
   them well and stir-fry for another minute. Return the chicken shreds
   and give the mixture a few quick stirs to finish cooking the chicken.
   Turn onto a serving platter and serve at once.
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