Kung Pao Chicken

• 4 tablespoons soy sauce
• 1 12 tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 4 tablespoons chicken stock
• 1 teaspoon Chinese red pepper sauce
• 2 whole boneless skinless chicken breasts (cut in 1 inch cubes)
• 1 egg white
• 1 tablespoon sherry wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 16 scallions (cut in 1/2 inch lengths)
• 1 inch fresh ginger (diced)
• 1 cup roasted unsalted peanuts

1. Combine 4 T soy sauce, 1 1/2 T cornstarch, sugar, sesame oil, chicken stock, and pepper sauce and set aside.
2. Combine chicken, egg white, sherry and 1 T cornstarch and marinate 15 minutes.
3. Over medium-high heat, heat oil in wok, then add chicken with marinade and cook 3 minutes.
4. Remove chicken and drain.
5. Add scallions and ginger to wok and stir fry 30 seconds.
6. Add sauce and heat through.
7. Return chicken to wok and add peanuts and stir fry 1 minute or until sauce thickens.

soy sauce, cornstarch, sugar, sesame oil, chicken stock, chinese red pepper sauce, chicken breasts, egg, sherry wine, cornstarch, vegetable oil, scallions, ginger, peanuts

Taken from www.food.com/recipe/kung-pao-chicken-70089 (may not work)