Kung Pao Chicken - 2

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken breasts - boneless
4 tablespoons	60ml	Oil
		Marinade
2 teaspoons	10ml	Cornstarch
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Sherry
1		Egg whites
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Ginger - chopped
2		Onions - green
1/4 cup	59ml	Nuts
		Seasoning
2 teaspoons	10ml	Cornstarch
2 teaspoons	10ml	Sherry
1/2 tablespoon	7.5ml	Soy sauce
1 teaspoon	5ml	Vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
2 teaspoons	10ml	Sesame oil
4 tablespoons	60ml	Peanut oil

Recipe Instructions

Cut green onions into 3/4" pieces.

Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.

Source:
Nancy Lam's Wok Wiz

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