Recipe - Kung Pao Original

1 pound Chicken breast; cutup (bite
1 Marinade*
1 Egg whites; raw
2 teaspoon Cornstarch
2 teaspoon Soy sauce
1 teaspoon Sherry or rice wine
Sauce*
3 tablespoon Soy sauce
2 tablespoon Brown sugar
2 tablespoon Oysters sauce
2 tablespoon Vinegar
2 tablespoon Sherry
1 One half teaspoon Sesame oil
One fourth cup Water
4 Green onion; cut or sliced up
1 cn Chestnuts; cut or sliced up
4 tablespoon Peanut oil
1 cup Roasted peanuts
One half teaspoon Red peppers, dried; power
1 Pepper,bell; cutup
1 Garlic,clove,raw; minced
Cornstarch mixture*
1 teaspoon Cornstarch
2 teaspoon Water

Recipe by: John C. Vasquez Preparation Time: 0:30 Mix the marinade
ingredients and marinade the chicken for 30 minutes. Combine the sauce
ingredients in a small bowl or tall glass and mix well. If you want
more
sauce, combine the sauce ingredients in another small bowl
or tall glass. Heat the wok until very hot. Add the oil and then the
chicken pieces. Stirfry the chicken for aobut 1 minute. Add the
onions, green peper, chestnuts, pepper, and garlic. Stirfry for 2 minutes.
Add in the sauce mixture and the peanuts. Add the Cornstarch mixture.
Continue to stir fry until the mixture thickens.
Posted to MCRecipe Digest V1 #218

Date: Sun, 15 Sep 1996 20:01:25 +0000

From: Cheryl Gimenez clgimenez@earthlink.net