Healing food

Kung Pao Chicken

1 lb boneless, skinless chicken breasts
1 T cornstarch
1 egg white
1 small green bell pepper
1 carrot, peeled and sliced into sticks
1 clove garlic
1 T dry sherry
1 T soy sauce
1 T sesame oil
1 t rice vinegar
1/4 t crushed red pepper
1/2 C vegetable oil (canola or peanut oil recommended)
2 green onions with tops - cut into 1-1/2 inch pieces
1/3 C dry roasted peanuts
Hot cooked rice

Rinse chicken and pat dry. Cut crosswise into 1/4 inch slices. Coat chicken with cornstarch by mixing together in large bowl. Add egg wuite and stir.

Cut green pepper into 1/2-inch pieces. Finely chop ginger and garlic.

Combine sherry, soy sauce, sesame oil, sugar, red paper and salt in cup.

Heat wok over high heat until hot (about 1 minute). Drizzle vegetable oil into wok. When heated, add chicken and stir fry until chicken is no longer pink in center. Put chicken into bowl. Reduce heat on wok to medium.

Add ginger and garlic to wok for 30 seconds. Add green pepper and green onions and stir fy an additional minute. Return chicken to wok. Add sherry mixture and peanuts. After heating through, move to serving dish and serve with rice.

Black Nonstick Electric Wok with Dome Cover - This wok includes useful accessories and the non-stick finish makes cleanup a breeze