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Kung Pao Chicken
Yield: 3 servings

1 lb boneless chicken breasts
1 egg white
1 Tbsp cornstarch

1 tsp Szechuan chili paste with garlic
4 Tbsp soy sauce
2 tsp dry sherry
2 tsp red wine vinegar
1 cup chicken broth
2 tsp Oriental sesame oil
4 tsp cornstarch.

8 scallions, cut into 1/2 inch pieces.
1 green or red pepper, sliced into strips
1/4 cup carrots, thin sliced on bias
handful snow peas
1/4 cup sliced mushrooms

1 cup peanuts, (not dry roasted)
5 dried hot red peppers
3 Tbsp peanut oil
1/4 tsp crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with egg
white and cornstarch into a small bowl. Toss to coat and set aside.
Mix sauce ingredients together, and set aside. Precut vegetables.
Have ready near wok. Have peanuts measured and ready near wok.

Heat oil in wok over medium high heat. Add whole red pepper pods
and chicken and stir-fry until chicken separates and turns white,
and pepper pods turn blackish about 4 minutes. Remove with a slotted
spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point - remove
from chicken and place back in wok as you are stir frying the
vegetables. Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red pepper
for 30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken
back in and stir-fry for one minute. Add sauce mixture and chow
until heated through and thickened. Add peanuts and mix. Add snow
peas to heat through. Serve over rice.


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