3 Boned chicken breasts
1/2 c Celery chunks
1/2 c Onion chunks
2 tb Soy sauce
1 Egg white
2 tb (heaping) cornstarch
1/2 c Chicken broth
2 c Corn oil
3 tb Water
2 tb Roasted peanuts
Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch
and egg white with chicken. Preheat wok. Add oil and
heat to 250 F. Put in coated chicken. Stir to
separate chicken chunks. Cook 3 minutes. Drain
chicken. Pour off oil. Stir fry onions in greased wok
1 minute. Pour in soy sauce. Stir. Now add celery,
chicken and broth. Boil. Mix remaining tbs. of
cornstarch with water. Stir into broth mixture until
thickened. Add peanuts and serve at once.
Temperature(s): HOT Effort: AVERAGE Time: 00:20
Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
BRENTWOOD, ST. LOUIS Comments: BEVERAGE: WARM SAKI
