Title: Chicken with Peanuts
Categories: Poultry
Yield: 4 Servings

1/2 lb Boneless chicken breast;
-skinned & cubed
Salt
1 Egg white; lightly beaten
3 1/2 ts Cornstarch
1/2 c Vegetable oil
1/2 ts Each crushed fresh ginger &
-crushed garlic
6 Pieces dried red pepper
3 Scallions; chopped
1/2 ts Sugar
2 tb Dark soy sauce
1 tb Cooking sherry
1 ts Vinegar
Ground black pepper to taste
1/2 c Peanuts

Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a
bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold
water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken
& add to the oil, cooking just until done over low heat. Remove & set
aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper
and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce,
sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the
reserved cornstarch mixture until thickened. Add the peanuts and mix to
coat.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

WINE: TAI-SHAN

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.