Chicken Szechuan W/Peanuts

• 2 chicken breasts
• 1 egg white
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 tablespoon sherry wine
• 12 teaspoon salt
• 3 tablespoons sugar
• 1 garlic clove, minced
• 1 tablespoon vinegar
• 1 tablespoon molasses
• 13 cup water
• 2 bunches green onions
• 1 cup oil
• 2 dried red peppers
• 1 tablespoon sesame oil
• 13 cup raw peanuts

1. Cut chicken into small pieces and marinate for 30 minutes in beaten egg white with 1 tablespoons cornstarch, 1 tablespoons soy sauce, and 1 tablespoons sherry until frothy.
2. In small bowl combine salt, sugar, garlic, vinegar, molasses, water, and remaining cornstarch and soy sauce.
3. Blend until smooth and add green onions.
4. Heat oil in wok or skillet, stir fry chicken until it is white.
5. Remove to absorbent paper and keep warm.
6. Discard oil and wipe pan clean with a towel.
7. Heat sesame oil over medium heat and add dried red peppers and cook until they turn black.
8. Add chicken, peanuts, and vinegar molasses mixture.
9. Mix well and cook for 2-3 minutes stirring constantly.
10. Serve with rice.

chicken breasts, egg, cornstarch, soy sauce, sherry wine, salt, sugar, garlic, vinegar, molasses, water, green onions, oil, red peppers, sesame oil, peanuts

Taken from www.food.com/recipe/chicken-szechuan-w-peanuts-329776 (may not work)