Kung Pao Chicken - 2

Course : Chinese
Serves: 2
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1/2 pound chicken breasts -- boneless
4 tablespoons oil
2 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon sherry
1 large egg whites
1/2 teaspoon salt
2 teaspoons ginger -- chopped
2 medium Onions -- green
1/4 cup nuts
2 teaspoons cornstarch
2 teaspoons sherry
1/2 tablespoon soy sauce
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sesame oil
4 tablespoons peanut oil

Preparation / Directions:

Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.

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