Title: Gail's Kung Pao Chicken
Categories: Chinese Main
Yield: 3 Servings

	1 l	b Boneless chicken breasts
	1	Egg white

1 Tbsp Cornstarch MMMMM-----------------------SAUCE MIXTURE--------------------- 1 tsp Szechuan chili paste with : -garlic 4 Tbsp Soy sauce 2 tsp Dry sherry 2 tsp Red wine vinegar 1 cup Chicken broth 2 tsp Oriental sesame oil 4 tsp Cornstarch. MMMMM-------------------------VEGETABLES--------------------- 8 Scallions, cut into 1/2 : -inch pieces. 1 md Green or red pepper; : - sliced into strips 1/4 cup Carrots, thin sliced on bias 1 Handful of snow peas. 1/4 cup Sliced mushrooms MMMMM---------------------------OTHER----------------------- 1 cup Peanuts; Planters low salt : (Not dry roasted) 5 Dried hot red peppers 3 Tbsp Peanut oil (divided) 1/4 tsp Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside. Mix sauce ingredients together, and set aside. Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok. Heat oil in wok over medium high heat. Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white, and pepper pods turn blackish about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels. If pepper pods have not yet turned black at that point - remove from chicken and place back in wok as you are stir frying the vegetables. Add peanut oil to wok. (if needed) Stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back in and stir-fry for one minute. Add sauce mixture and chow until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice.

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