Recipe - Cayenne Pepper Chicken

1 lg Whole chicken breast;
skinned
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 Egg white; slightly beaten
1 Clove garlic; minced
Cooking oil
12 Dried cayenne peppers;
halved and seeded
One half cup Dry roasted peanuts
1 teaspoon Cornstarch
One half teaspoon Grated fresh ginger or
One fourth teaspoon Ground ginger
1 tablespoon Sherry
2 tablespoon Soy sauce
1 One half teaspoon Sugar
2 teaspoon Red wine vinegar
1 teaspoon Chili paste with garlic
2 teaspoon Hoisin sauce
3 tablespoon Chicken stock
1 teaspoon Sesame oil

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 8 Nov 1993 12:57:55 GMT

From a pamplet I got from Shepard's seeds. Prepare seasoning sauce by
mixing together ingredients. Set aside. Place chicken in a small bowl with
cornstarch, soy sauce, egg white and garlic. Mix well and refrigerate for
One half hour. Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add
peppers and cook until dark about 15 seconds. Lower heat, add chicken
and cook through about 2 or 3 minutes. Add seasoning sauce and cook
another minute until well combined and hot. Serve, sprinkling with the
peanuts, over hot fluffy rice.

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