---------- Recipe via Meal-Master (tm) v8.02

     Title: KUNG PAO
Categories: Chinese, Poultry, Ethnic
     Yield: 2 servings

   1/2 lb Chicken breasts, boneless
     4 tb Oil

-------------------------MARINADE-------------------------
     2 ts Cornstarch
     2 ts Soy sauce
     1 ts Sherry
     1    Egg whites
   1/2 ts Salt
     2 ts Ginger, chopped
     2    Onions, green
   1/4 c  Nuts

-------------------------SEASONING-------------------------
     2 ts Cornstarch
     2 ts Sherry
   1/2 tb Soy sauce
     1 ts Vinegar
   1/2 ts Salt
   1/2 ts Sugar
     2 ts Sesame oil
     4 tb Peanut oil

  Cut green onions into 3/4" pieces.

  Cut boned breast into small pieces.  Mix cornstarch,
 soy, wine, and slightly beaten egg white.  Add
 remaining marinade ingredients and blend well.  Add
 chicken and marinate overnight in refrigerator.

  Heat oil in wok.  Add chicken.  Stir fry until
 chicken is white, then add ginger and scallion.  Cook
 a few more seconds, add peanuts, add seasonings.  When
 sauce is slightly thickened and coats food, remove and
 serve hot.

  Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
 71511,2253, GT Cookbook echo moderator, net/node
 004/005

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