Sum Dum Goy

• 3 boneless Chicken Breasts or 1 lb. of Sirloin
• 1/2 lb. fresh Mushrooms
• 8 oz. can Pineapple chunks
• 8 oz. can Water Chestnuts
• dry roasted Peanuts (to taste)
• 3 Tb. Corn Starch mixed with small amount of water to make a thick liquid, not a paste
• 1 T. Hot Sauce
• 2 T. White Cooking Wine

Sauce

• 1/2 cup water / 1 chicken bullion cube
• 6 Tb. Catsup
• 4 Tb. Teriyaki Sauce
• 2 Tb. Soy Sauce
• 2 Tb. Hot Chili Sesame Oil
• 1 Tb. Hot Sauce
• 3 Tb. Brown Sugar

Pre-prep:

Cut chicken (or beef) into 1/2" cubes. Mix with Hot Sauce and White Cooking Wine and marainate for 2-3 hours in the refrigerator.

Slice mushrooms ( I use an egg cutter). I also prefer to cut the Pineapple Chunks and Water Chesnuts in half before cooking.

Prep (20 minutes before serving):

In a wok, over high heat, sautee the chicken in small batches until lightly browned. Set aside.

After chicken is cooked, add Mushooms and Water Chestnuts to the wok, and sautee until mushroons are reduced. Add Pineapple Chunks and sautee for 1 more minute. Add the sauce, bring to a boil, stirring constantly. Add the cooked Chicken and Peanuts. Bring to a boil and slowly add the Cornstarch Mixture, stirring constantly until sauce thickens. Remove from heat.