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Kung Pao Chicken #8
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    Kung Pao Chicken #8

  • 1/2 lb Chicken breasts, boneless
  • 4 tb Oil
  • MARINADE
  • 2 ts Cornstarch
  • 2 ts Soy sauce
  • 1 ts Sherry
  • 1 Egg whites
  • 1/2 ts Salt
  • 2 ts Ginger, chopped
  • 2 Onions, green
  • 1/4 c Nuts
  • SEASONING
  • 2 ts Cornstarch
  • 2 ts Sherry
  • 1/2 tb Soy sauce
  • 1 ts Vinegar
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 2 ts Sesame oil
  • 4 tb Peanut oil
  • 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.
    **NOTE: Add 4 or more whole thai peppers to the oil before adding the chicken.
    Yield: 2 servings

    From: Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
    Posted By:Glen G. Hosey
    Post Date: Mon, 10 Jun 1996

    *BACK TO KUNG PAO*







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