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Kung Pao Chicken (PepperFool)

3/4 cup chicken broth
3 Tbsp soy sauce
2 Tbsp dry sherry
1 Tbsp cornstarch
1 Tbsp rice vinegar
1 tsp sugar
1/4 tsp sesame oil

1/2 tsp cornstarch
3 Tbsp soy sauce
3 Tbsp dry sherry
1/4 tsp sesame oil
3 boneless, skinless chicken breasts, cut into 2-inch strips

3 Tbsp oil
12 dried red chilies
2 or 3 fresh serranos or jalapenos, cut into strips, optional
1/4 cup unsalted dry roasted peanuts
8 oz sliced water chestnuts
2 stalks celery, cut on a bias
1 cup broccoli stems, cut thin a bias
1 red bell pepper, cut into strips
3 tsp fresh garlic, minced (6 cloves)
2 Tbsp minced fresh ginger
1/4 cup sliced green onions (about 3)

In a small bowl, combine sauce ingredients; set aside.

In a medium bowl, combine cornstarch, soy sauce, sherry and oil;
mix well. Add chicken; toss gently to coat. Set aside.

In a large, hot nonstick skillet or wok, heat 1 tablespoon oil.
Add the chilies and peanuts; stir-fry until peanuts start to brown.
Remove peanut mixture from skillet; set aside.

Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry
until chicken is no longer pink in center. Remove chicken from
skillet; set aside. Heat remaining 1 tablespoon oil in same skillet.
Add water chestnuts, bell pepper, broccoli, garlic and ginger;
stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring
constantly, until sauce is thick and bubbly. Return chicken, chilies
and peanuts to skillet. Add green onions; heat thoroughly, stirring

Alternate: Heat wok or heavy Dutch oven over high heat. Cook nuts
and Chiles in 1 Tbsp oil until the nuts brown, do not remove, add
chicken. Stir fry for 2 minutes. Add 1 Tbsp oil. and stir fry
vegetables another 2 minutes. It will just start to burn, add the
sauce heat through and garnish with Scallions.


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