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Mar 20, 2010 1:20 PM CST
Name: Patricia
Central TX 7b/8a

2 lb chicken breasts, boneless and skinless, cut into strips
1/2 c corn starch
oil for deep frying
for sauce
3 TBSP oyster sauce
4 TBSP soy sauce
1/2 c chicken broth or bouillon
2 TBSP vegetable oil
3 red dried chili peppers or 1 tsp crushed red chili flakes (adjust to suit your taste)
1 TBSP sherry
2 garlic cloves, minced
1/4 tsp fresh ginger, minced
2 tsp cornstarch
2 tsp cold water
for garnish
3 green onions, chopped
1/4 c dry roasted peanuts

In a bowl or bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 TBSP oil in wok. Add garlic, ginger and dried chiles. Stir fry 30 sec. Add soy sauce mixture and sherry. Simmer for 2 min. In a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.
Add chicken strips and toss with the sauce. Serve garnished with green onions and peanuts.
4 to 6 servings

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