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Hunan Chicken

1 lb. skinless boneless chicken breasts, cut into 1/2 inch pieces
5 Tbsp Soy sauce
4 tsp Cornstarch
4 Tbsp water
2 1/4 Tbsp rice vinegar
1 3/4 Tbsp sesame oil
3 tsp. sugar
2 Tbsp peanut oil
1/2 cup peanuts or cashews
2 regular bunches (about 10) green onions cut into 2 inch pieces, ends split
2 Tbsp chili-garlic sauce
4 cloves (large) garlic finely chopped
1 Tbsp minced ginger

Combine chicken, 2 Tbsp soy sauce and 3 tsp cornstarch in medium
bowl, toss to coat. Let stand 30 mins at room temperature. In
small bowl, whisk together 3 Tbsp soy sauce, 2 1/4 tsp cornstarch,
4 T. water, vinegar, sesame oil and sugar. Heat peanut oil in wok
or large non-stick skillet over high heat until oil is very hot.
Add chicken and stir fry 3 mins. Using slotted spoon, transfer
chicken to medium bowl. Add green onions, chili sauce, garlic and
ginger, and peanuts or cashews to wok or skillet and cook 2 minutes.
Add chicken and soy sauce mixture; cook until chicken is cooked
through, about 3 minutes. Serve immediately with rice.

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