Peking Garden East's Chicken with Peanuts and Red Pepper

1/2 pound boneless chicken breast, skinned and cubed
1 egg white, lightly beaten
3 1/2 teaspoons cornstarch
1/2 cup vegetable oil
1/2 teaspoon crushed fresh ginger root
1/2 teaspoon crushed fresh garlic
6 pieces dried red pepper
3 scallions, chopped
1/2 teaspoon sugar
2 tablespoons dark soy sauce
1 tablespoon sherry
1 teaspoon vinegar
Black pepper, to taste
1/2 cup peanuts

Please the chicken, 1/2 teaspoon salt, egg white and 1/2 teaspoon cornstarch in a bowl and mix. Set aside. Mix the remaining 3 teaspoons cornstarch with 2 tablespoons cold water and reserve.

Put 6 tablespoons oil in a wok and heat to warm. Drain the chicken and add to the oil, cooking just until done over low heat. Remove and set aside.

Heat 2 tablespoons oil in a clean wok and add the ginger, garlic and red pepper, and stir-fry 30 seconds. Add the reserved chicken, scallions, sugar, soy sauce, sherry and vinegar and stir-fry 1 minute. Add salt and pepper to taste. Stir in reserved cornstarch mixture until thickened. Add the peanuts and mix to coat.

Note: Take care not to overcook the chicken and red pepper. This is a hot dish; you can reduce the amount of red pepper if you are sensitive to heat.


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