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Kung Pao Chicken

5 tsp soy sauce, divided
5 tsp dry sherry, divided
3 1/2 tsp cornstarch, divided
1/4 tsp salt
3 boneless, skinless, chicken breast halves, cut into bite-size pieces
1 Tbsps. red wine vinegar
2 Tbsps. chicken broth or water
1 1/2 tsp sugar
3 Tbsps. vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried hot peppers
1 1/2 tsp minced fresh ginger
2 green onions, cut into 1 1/2 inch pieces

For marinade, combine 2 tsp of each soy sauce, sherry and cornstarch
and the salt in large bowl; mix well. Add chicken; stir to coat
well. Let stand 30 minutes Combine remaining 3 tsp soy sauce, 3
tsp sherry, the vinegar, chicken broth, sugar and remaining 1 1/2
tsp cornstarch in small bowl; mix well and set aside. Heat 1 Tbsps.
of the oil in wok or large skillet over medium heat. Add peanuts
and cook until golden. Remove and set aside. Heat remaining 2
Tbsps. oil in wok over medium heat. Add chili peppers and stir-fry
until peppers just begin to char, about 1 minute. Increase heat
to high. Add chicken and stir-fry for 2 minutes. Add ginger;
stir-fry until chicken is cooked through, about 1 minute more.
Add onions and peanuts to wok; cook and stir until sauce boils and


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