Chicken with peanuts b1

4 servings

Ingredients

Quantity Ingredient
½ pounds BONELESS CHICKEN BREAST, SKINNED & CUBED
SALT
1 EGG WHITE, LIGHTLY BEATEN
3½ teaspoon CORNSTARCH
½ cup VEGETABLE OIL
½ teaspoon EACH CRUSHED FRESH GIN- GER ROOT & CRUSHED GARLIC
6 PIECES DRIED RED PEPPER
3 SCALLIONS, CHOPPED
½ teaspoon SUGAR
2 tablespoons DARK SOY SAUCE
1 tablespoon COOKING SHERRY
1 teaspoon VINEGAR
GROUND BLACK PEPPER TO TASTE
½ cup PEANUTS

Directions

Place the chicken meat, ½ tsp. salt, egg white & ½ tsp.

cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp.

cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec.

Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat.

Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN

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