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Kung Pao Chicken

1 pound boneless-skinless chicken breasts
1 egg white
1 Tbsp corn starch
dash of white pepper
8 medium dried Thai peppers or to taste
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks of celery cut on the diagonal
1 can water chestnuts, drained

4 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 Tbsp sugar
2 tsp. sesame oil
2-3 Tbsp Hoisin sauce
2-3 Tbsp oyster sauce
peanut oil, small amount. about 1 TBS
1/2 cup dry roasted, unsalted peanuts

Cut chicken into bite size pieces-mix together egg white, corn
starch, white pepper and soy sauce in a glass bowl. Add chicken,
coating well. Cover and refrigerate for 30 minutes. In a separate
bowl or plate, combine the green pepper, onion, drained water
chestnuts and celery. Set aside. Mix together the sauce ingredients-set
aside. In a wok or large frying pan heat 1 Tbsp peanut oil over
med. high heat. Stir-fry the Thai peppers until lightly browned.
Add chicken and cook stir-frying until the chicken is almost cooked
through. Add the vegetables-stir-fry for a few minutes. Add sauce
ingredients and heat for a few minutes to combine the flavors.
Sprinkle the peanuts over. Serve over rice.

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