Recipe - Kung Pao

One half pound Chicken breasts, boneless
4 tablespoon Oil

MARINADE
2 teaspoon Cornstarch
2 teaspoon Soy sauce
1 teaspoon Sherry
1 Egg whites
One half teaspoon Salt
2 teaspoon Ginger, chopped
2 Onions, green
One fourth cup Nuts

SEASONING
2 teaspoon Cornstarch
2 teaspoon Sherry
One half tablespoon Soy sauce
1 teaspoon Vinegar
One half teaspoon Salt
One half teaspoon Sugar
2 teaspoon Sesame oil
4 tablespoon Peanut oil

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.

Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini