Categories: Poultry 
      Yield: 4 servings 
  
      2    Whole chicken breasts          
 
-----------------------------------SAUCE----------------------------------- 
      1    Egg white                           1 tb Soy sauce 
      1 tb Cornstarch                          1 tb Cold water 
 
----------------------------COOKING INGREDIENTS---------------------------- 
      2    Scallions, cut in 1/4 in            1 ts Distilled white vinegar 
      8    Whole dried red chili pepper        1 ts Sesame oil 
      1 ts Sugar                               2 tb Water 
    1/2 ts Salt                                6 tb Peanut or corn oil 
      1 ts Cornstarch                        1/2 c  Roasted peanuts 
      1 tb Soy sauce                       
  
  Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine 
  the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken 
  cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean 
  with a wet towel. Remove the tops and set aside on plate with scallions 
  Combine the sauce ingredients in a cup. Set aside near cooking area. Place 
  a strainer over a pot near the cooking area. Heat a wok over moderate heat 
  until it is very hot. Add the peanut oil and heat to about 300. Mix the 
  chicken again and add to the hot oil. Raise the heat to high and stir the 
  chicken until it separates or until most of the chicken has changed color 
  but is not yet completely cooked. Pour the oil and chicken into the 
  strainer to drain. As soon as the oil has drained away, transfer the 
  chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown 
  the chile peppers until they turn dark red, then add the scallions and the 
  cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and 
  add it to the chicken while stirring over high heat until it thickens and 
  coats the chicken with a clear gaze. Add the peanuts and mix well. FROM: 
  LYNN PEISCHEL (MFVN59B)