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    Kung Pao Chicken

    List of Ingredients

    Submitted by WendyLynders

    2 boneless, skinless, chicken breast halves, cubed
    1 egg white, lightly beaten
    2 teaspoons cornstarch
    2 tablespoons black bean sauce*
    2 tablespoons water
    1 garlic clove, finely minced
    1 tablespoon hoisin sauce*
    1 tablespoon rice vinegar
    2 teaspoon Sherry
    1 teaspoon sugar
    3 tablespoons vegetable oil
    1/2 cup raw unsalted peanuts
    1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
    Hot cooked rice (optional)

    Combine chicken, egg white and cornstarch in small bowl.Mix next 7 ingredients in another small bowl. Set sauce aside. Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside. Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to
    medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired. Makes 2 servings.





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