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Recipe for Kung Pao Chicken

Recipe Ingredients:
3 1/2  teaspoons cornstarch, divided
teaspoons soy sauce, divided
teaspoons dry sherry, divided
1/4  teaspoon salt
boneless skinless chicken breast halves, cut into bit-size pieces
tablespoon red wine vinegar
tablespoons chicken broth
1-1/2  teaspoons sugar
tablespoons vegetbale oil, divided
1/3  cup Salted Peanuts
6-8  small dried hot chili peppers
1-1/2  teaspoons minced fresh ginger
green onions ith tops, cut into 1-1/2 inch pieces

Cooking Directions:
1.  For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.

2.  Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside. . Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside.

3.  Heat remaining 2 tablespoons oil in wok over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute.

4.  Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute.

5.  Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired.

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