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GENERAL TSO'S CHICKEN

1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water or chicken stock, mixed with
2 tsp. cornstarch
2 Tbsp. dry sherry
2 tsp. sesame oil
2 large cloves garlic, minced
2 tsp. fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken breasts, cut into 1-inch cubes
2 Tbsp. cornstarch
1/2 cup oil (I use less in nonstick skillet)
5 dried hot red chilies
1/2 lb. snow peas, steamed 1 minute

Combine soy sauce, rice vinegar, water or chicken and cornstarch
mixture, dry sherry, sesame oil, garlic and ginger; set aside.
Combine egg and cornstarch mixture well. Add chicken and toss to
coat. Heat oil until hot; fry chicken in batches until crisp and
brown (do not crowd pan). Drain on paper towels. Pour off all but
2 teaspoons oil from pan. Add chilies and toss for a few seconds.
Return chicken to pan with soy sauce mixture and cook until glazed
(1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
If reheating, cut down on cooking time. Serves 6 to 8.

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