Ingredients:
2 whole boneless skinless chicken breasts
1 egg whites
1 tablespoon cornstarch
1 teaspoon dry sherry
1 teaspoon sesame oil (optional)
1/2 teaspoon sugar
1/3 cup cold water
2 tablespoons soy sauce
1 teaspoon cornstarch
3 tablespoons cooking oil
6 dried hot peppers, quartered or 1 tablespoon crushed red pepper flakes
4 cloves garlic, minced
2 teaspoons grated gingerroot
1/2 cup dry roasted peanuts
1 (6 ounce) packages frozen pea pods, thawed
hot cooked rice
Directions:
Cut chicken into 1 inch pieces.
Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil; if desired, and sugar.
Add to chicken pieces.
Work the cornstarch mixture into the chicken using your hands.
Set aside.
Combine cold water, soy sauce, and 1 teaspoon cornstarch in a small bowl; set aside.
Heat wok or large skillet over high heat.
Add cooking oil.
Stir fry dried hot peppers, garlic, and gingerroot for 30 seconds.
Add chicken.
Stir fry 1 minute.
Stir cornstarch and soy mixture.
Add mixture to chicken.
Cook and stir 2 minutes more or until mixture coats the chicken.
Stir in peanuts and pea pods.
Heat through.
Serve with hot cooked rice.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.