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Kung Pao Chicken

12 ounces skinless, boneless chicken breasts
1 tablespoon sherry
1 teaspoon cornstarch
1/4 cup water
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce
1 tablespoon cooking oil
2 teaspoons ginger root, minced
2 cloves garlic, minced
1 cup green onions, cut in 1/2" pieces
1/2 cup peanuts
2 cups hot cooked rice

Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium
bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
Let stand for 15 minutes. For sauce, in a small bowl, stir together
water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot
pepper sauce. Set aside. Pour cooking oil into a wok or large
skillet and heat over medium-high heat. Stir-fry garlic and ginger
root for 15 seconds. Add chicken mixture; stir fry for 3 to 4
minutes or until meat is no longer pink inside. Push chicken from
center of wok. Stir sauce and add to center of wok. Cook and stir
until thick and bubbly. Add green onions and peanuts and stir to
coat with sauce. Cook and stir 1 to 2 minutes more or until heated
through. Serve over hot rice.


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