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Kung Pao, Original

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Chinese Chinese, Rice 4 Servings

INGREDIENTS

1 lb Chicken breast; cut-up (bite
1 Marinade*
1 Egg whites; raw
2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry or rice wine
Sauce*
3 tb Soy sauce
2 tb Brown sugar
2 tb Oysters sauce
2 tb Vinegar
2 tb Sherry
1 1/2 ts Sesame oil
1/4 c Water
4 Green onion; sliced
1 cn Chestnuts; sliced
4 tb Peanut oil
1 c Roasted peanuts
1/2 ts Red peppers, dried; power
1 Pepper,bell; cut-up
1 Garlic,clove,raw; diced
Cornstarch mixture*
1 ts Cornstarch
2 ts Water

INSTRUCTIONS

Recipe by: John C. Vasquez Preparation Time: 0:30 Mix      the marinade
ingredients and marinade the chicken for      30 minutes. Combine the sauce
ingredients in a small       bowl or tall glass and mix well. If you want
more
sauce,  combine  the sauce ingredients in another          small bowl
or tall glass. Heat the wok until very hot.     Add the oil and then the
chicken pieces. Stir-fry the      chicken for aobut 1 minute. Add the
onions, green peper, chestnuts, pepper, and garlic. Stir-fry for 2 minutes.
Add in the sauce mixture and the peanuts. Add     the Cornstarch mixture.
Continue to stir fry until the     mixture thickens.
Posted to MC-Recipe Digest V1 #218
Date: Sun, 15 Sep 1996 20:01:25 +0000
From: Cheryl Gimenez <clgimenez@earthlink.net>

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