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Kung Pao Chicken

1 pound boneless, skinless chicken breasts
1 egg white
1 Tbsp. corn starch
dash of white pepper
1 tsp. soy sauce

Cut chicken into bite size pieces. Mix egg white, corn starch,
pepper and soy sauce in a glass bowl-add chicken, stirring to coat
all the chicken well. Cover and refrigerate for 30 minutes.

8 medium size dried, hot Thai peppers or to taste
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks celery cut on the diagonal
1 can water chestnuts, drained
1-2 Tbsp peanut oil

Set the vegetables aside.

4 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 Tbsp granulated sugar
2 tsp. sesame oil
2-3 Tbsp Hoisin sauce
2-3 Tbsp oyster sauce
1/2 cup peanuts

In a bowl, mix all sauce ingredients except for the peanuts. Set
aside. In a wok or large frying pan, stir fry red peppers in a
little peanut oil until almost golden-add chicken and cook until
almost done-add vegetables and stir fry a couple minutes until they
are crunchy-add sauce and heat over medium for a few minutes until
heated through. Serve over steamed rice, sprinkle with the peanuts.
It is a good idea to remove the peppers from the finished product,
they are very hot and will hurt you if you eat one.


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