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Kung Pao Chicken

Recipe Ingredients:
3 1/2 teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves, cut into bit-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth
1-1/2 teaspoons sugar
3 tablespoons vegetbale oil, divided
1/3 cup <a href="/nuts/peanuts/extra-large-roastedandsalted.html">Salted Peanuts</a>
6-8 small dried hot chili peppers
1-1/2 teaspoons minced fresh ginger
2 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.

    Roasted Virginia Peanuts (Salted, No Shell) Roasted Virginia Peanuts (Salted, No Shell)
We removed the shells from these salted roasted Virginia peanuts so that you can snack happily right away! America's favorite snack at its freshest.

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