Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken breasts

---------------------------SAUCE--------------------------------
1 Egg white 1 tb Soy sauce
1 tb Cornstarch 1 tb Cold water

--------------------COOKING INGREDIENTS-------------------------
2 Scallions, cut in 1/4 in 1 ts Distilled white vinegar
8 Whole dried red chili pepper 1 ts Sesame oil
1 ts Sugar 2 tb Water
1/2 ts Salt 6 tb Peanut or corn oil
1 ts Cornstarch 1/2 c Roasted peanuts
1 tb Soy sauce

Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups.
Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add
to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the
chicli peppers clean with a wet towel. Remove the tops and set aside
on plate with scallions Combine the sauce ingredients in a cup. Set
aside near cooking area. Place a strainer over a pot near the cooking
area. Heat a wok over moderate heat until it is very hot. Add the
peanut oil and heat to about 300. Mix the chicken again and add to
the hot oil. Raise the heat to high and stir the chicken until it
separates or until most of the chicken has changed color but is not
yet completely cooked. Pour the oil and chicken into the strainer to
drain. As soon as the oil has drained away, transfer the chicken to a
plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the
chile peppers until they turn dark red, then add the scallions and
the cooked chicken and stir fry for 1 minute. Stir the sauce mixture
well and add it to the chicken while stirring over high heat until it
thickens and coats the chicken with a clear gaze. Add the peanuts and
mix well. FROM: LYNN PEISCHEL (MFVN59B)

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