Kung Pao
| Yield: | 2 Servings |
| Categories: | Chinese, Poultry, Ethnic |
| 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 |
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