1/2 lb. Tyson country fresh boneless breast fillets, cubed
1 egg white
4 tsp. cornstarch
2 tbsp. soy sauce
1/2 c. sliced scallions
1 c. peanut oil
1/4 tsp. crushed red pepper
1 tsp. sugar
2 tbsp. dry sherry or water
1/2 c. salted peanuts. (I sometimes use cashews).

In small bowl combine chicken, egg white, cornstarch and 1 tablespoon soy sauce; mix well. Refrigerate 1 hour.

In skillet or wok heat oil to 375 degrees. Stir chicken mixture and spoon into oil. Stir until chicken turns white, about 1 minute. Remove chicken to colander and drain. Pour off all but 1 tablespoon of oil from skillet.

Add red pepper and cooked chicken; stir fry 1 minute. Blend remaining cornstarch and soy sauce sugar and dry sherry, add to chicken mixture. While stirring over high heat until mixture is coated with a light glaze. Stir in peanuts and scallions. Serve immediately. Include rice with dish. Makes 4 servings.