| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese, Family & fr | 4 | Servings |
INGREDIENTS
| 5 | Boneless chicken breasts | |
| 6 | Egg whites | |
| 6 | tb | Cornstarch |
| 2 1/4 | c | Cooking oil |
| 1/2 | c | Fresh roasted peanuts |
| 1/4 | c | Sliced water chestnuts |
| 1/4 | c | Green peas |
| 3/4 | c | Chicken broth |
| 1 | ts | Hot pepper sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Monosodium glutamate |
| 1/2 | ts | Sesame oil |
| 1/4 | ts | Dried hot peppers; crushed |
| 1/2 | c | Water |
INSTRUCTIONS
Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the cornstarch and 1 tablesppon of the oil, mix well. Pour over chicken and marinate for 1 hour. In wok or large sacuepan, heat 2 cups of the oil till very hot with slotted spoon lift abut 1/4 of the chicken from the marinade and fry in hot oil for 2 minutes, drain and set aside. Repeat with remiaing chicken in another work, heat remaining 3 tablespoons oil over hight heat. Add peanuts and vegetables and broth. bring mixture to a full boil. Add hot pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt. blend remaining 2 tablespoons cornstarch with cold water and add to boiling mixture. Cook, stirring constantly till thickened and bubbly. Serving Ideas : Serve over rice. Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 14, 1998
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