Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         chicken breasts -- boneless
   1                    eggs
   1      teaspoon      cornstarch
   2      tablespoons   peanut oil
   3                    onions -- green
   1      tablespoon    peanut oil
   1      tablespoon    ginger -- chopped
   2                    garlic cloves -- crushed
   1      tablespoon    sherry
   3      tablespoons   soy sauce
     1/2  tablespoon    sugar
     1/4  cup           stock -- chicken
     1/2  tablespoon    vinegar -- white
   1 1/2  tablespoons   water
   1      cup           peanuts

Preparation:

Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken and stir fry until 80% tender. Drain. Cut green onions into 1/2" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked. Serve immediately with rice. This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons at Epcot Center