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- chickenandeggcookbook.com
1/4 Cup Light Corn Syrup 1 Tablespoon Cornstarch 1/4 Cup Soy Sauce 3 Tablespoons Corn Oil 2 Tablespoons Dry 1 To 3 Tablespoons Crushed Red -White Wine -Pepper Flakes 2 Whole Chicken Breasts 1 Cup Dry Roasted Unsalted Peanuts 1 Egg White, Lightly Beaten 1/4 Cup Green Onions, Sliced
In small bowl, stir together corn syrup, soy sauce and wine; set aside. In medium bowl, stir together egg white and cornstarch until well blended. Cut chicken into bite-sized pieces. Add chicken; toss to coat evenly. In large skillet or wok, heat corn oil over medium-high heat. Add red pepper; stir-fry for 10 seconds. Add chicken mixture; stir-fry for 2-3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Garnish with green onions. Makes 4 servings.
Recipe - Calla Ferre - From the Santa Cruz Sentinel.
"I was drawn to this recipe due to its similarity to Kung Pao Chicken, which I really like in the Chinese restaurants." - Calla Ferre