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  3/4 pound Chicken breasts -- boneless
1 Eggs
1 teaspoon Cornstarch
2 tablespoons Peanut oil
3 Onions -- green
1 tablespoon Peanut oil
1 tablespoon Ginger -- chopped
2 each Garlic cloves -- crushed
1 tablespoon Sherry
3 tablespoons Soy sauce
1/2 tablespoon Sugar
1/4 cup Stock -- chicken
1/2 tablespoon Vinegar -- white
1 1/2 tablespoons Water
1 cup Peanuts
  Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and
white pepper to taste. Set aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When temperature reaches 350,
add chicken and stir fry until 80% tender. Drain.
Cut green onions into 1/2" pieces. Dry wok, add green onions, oil,
ginger, and garlic. Stir fry for 1 minute, then add chicken and stir
together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and
cornstarch dissolved in water. Stir in fried peanuts and stir fry until
chicken is fully cooked.

Serve immediately with rice.


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