Kung Pao Chicken

• 3 chicken breasts, cut in 1/2-inch cubes (1 1/2 c.)
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 2 Tbsp. water
• 1 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 2 Tbsp. water
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1 tsp. white vinegar
• 1 tsp. sesame oil
• 1/2 tsp. powdered ginger
• 1/2 tsp. crushed red pepper
• 1/2 c. peanuts, cooked (no salt)

1. Mix and set aside first 4 ingredients.
2. Heat stick-free skillet until very hot.
3. Add oil and chicken and stir-fry until done.
4. Remove chicken.
5. Add sauce ingredients and stir until combined and thick.
6. Return chicken to pan and add peanuts.
7. Heat and serve with rice.
8. (I like onions and green peppers in this, too!)

chicken breasts, cornstarch, soy sauce, water, soy sauce, sherry, water, sugar, cornstarch, white vinegar, sesame oil, powdered ginger, red pepper, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430961 (may not work)