Recipe for Kung Pao, Original 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Chicken breast, cut-up (bite
1 x Marinade*
1 x Egg whites, raw
2 tsp Cornstarch
2 tsp Soy sauce
1 tsp Sherry or rice wine
Sauce*
3 tbl Soy sauce
2 tbl Brown sugar
2 tbl Oysters sauce
2 tbl Vinegar
2 tbl Sherry
1/2 tsp Sesame oil
1/4 cup Water
4 x Green onion, sliced
1 can Chestnuts, sliced
4 tbl Peanut oil
1 cup Roasted peanuts
1/2 tsp Red peppers, dried, power
1 x Pepper,bell, cut-up
1 x Garlic,clove,raw, diced
Cornstarch mixture*
1 tsp Cornstarch
Instructions:
Instructions: Preparation Time: 0:30

Mix the marinade
ingredients and marinade the chicken for 30 minutes. Combine the sauce ingredients in a small bowl or tall glass and mix well. If you want more
sauce, combine the sauce ingredients in another small bowl or tall glass. Heat the wok until very hot. Add the oil and then the chicken pieces. Stir-fry the chicken for aobut 1 minute. Add the onions, green peper, chestnuts, pepper, and garlic. Stir-fry for 2 minutes.

Add in the sauce mixture and the peanuts. Add the Cornstarch mixture.

Continue to stir fry until the mixture thickens.

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