Title: Peanut Chicken B1
Categories: Poultry Chinese
Yield: 6 Servings
| 3 | | BONED CHICKEN BREASTS |
| 1/2 | c | CELERY CHUNKS |
| 1/2 | c | ONION CHUNKS |
| 2 | tb | SOY SAUCE |
| 1 | | EGG WHITE |
| 2 | tb | (HEAPING) CORNSTARCH |
| 1/2 | c | CHICKEN BROTH |
| 2 | c | CORN OIL |
| 3 | tb | WATER |
| 2 | tb | ROASTED PEANUTS |
Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch and egg white with
chicken. Preheat wok. Add oil and heat to 250 F. Put in coated chicken.
Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off
oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now
add celery, chicken and broth. Boil. Mix remaining tbs. of cornstarch with
water. Stir into broth mixture until thickened. Add peanuts and serve at
once. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Occasion: HOLIDAY
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: BEVERAGE:
WARM SAKI