MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Kung Pao Chicken
 Categories: Polkadot, Lisa, Chicken, Chinese
      Yield: 1 Servings
 
  1 1/4 lb Skinless, boneless
           -chicken breasts, cut into
           -one-inch pieces
      1    Egg white
      1 tb Cornstarch PLUS
      1 ts Cornstrach
      1 ts Szechwan chili paste
           -with garlic
      2 tb Soy sauce
      1 ts Dry sherry
      1 ts Red wine vinegar
    1/4 c  Chicken broth
      1 ts Oriental sesame oil
      3    Tablespons vegetable oil
    1/2 c  Raw peanuts
      4    Scallions cut into 1/2-inch
           -lengths
      2    Garlic cloves, chopped
    1/2 ts Crushed hot pepper
           -to taste
 
     This chinese stir-fried chicken with peanuts bears the name of a
  high-ranking officer of the Ching Dynasty, in whose honor it was
  created. It's a very popular Szechwan dish and, typically, flaming
  hot.
  
  1.     In a small bowl, combine chicken peices with egg white and 1
  tablespoon corstarch.  toss to coat and set aside.
  
  2.     In another mall bowl, blend chili paste with soy sauce, sherry,
  vinegar, broth, 1 teaspoon cornstarch, and sesame oil.  Set sauce
  aside.
  
  3.     heat oil in a wok or large frying pan over medium high heat.
  Add chicken and stir-fry until it separates and turns white, about 4
  minutes. remove with a slotted spoon and drain on paper towels.  Deep
  fry peanuts in oil over medium heat until they are golden brown,
  about 3 minutes. Remove and drain.
  
  4.     Remove all but 2 tablespoons oil from the wok.  Stir-fry
  scallions, garlic, and hot pepper for 30 seconds.  Add chicken.  Stir
  fry over high heat for 1 minute.
  
  5.     Add sauce.  Stir-fry until heated through and thickened.  Add
  peanuts to mix.  Serve over rice.
  
  from 365 Ways to Cook Chicken
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
 
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