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KUNG POW CHICKEN 
3/4 lb. chicken, cubed
1/4 tsp. salt
1 tbsp. cornstarch
1 egg white
1/2 c. peanut oil
1 c. peanuts
1 can water chestnuts
1/4 c. chopped onion
4 garlic cloves, chopped
1 or 2 tsp. Szechuan sauce
4 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. red wine vinegar
1 tbsp. sugar
1/4 tsp. cayenne pepper
1/4 c. chicken broth
1 1/2 tbsp. cornstarch

Prepare chicken by mixing with the first three ingredients (salt, cornstarch, egg white) refrigerate for 20 minutes.

Cook in a wok.

Heat oil, add chicken in batches and cook until chicken is opaque in color and is no longer pink inside. Remove chicken and add peanuts for 30 seconds. Drain peanuts.

Put chicken in wok, add onion, all spices and the peanuts. Mix chicken broth and cornstarch together, add to mixture. Cornstarch mixture will thicken slightly. Serve over rice.

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