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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kung Pao Chi Ting Chicken Recipe

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This recipe for Kung Pao Chi Ting Chicken is from The Genova Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1-1/2 lb. boned and skinned chicken breasts
2 egg whites
1 Tbsp. plus 1 tsp. cornstarch
2 Tbsp. soy sauce Water
4 scallions, cut into 1/4 inch slices
1 tsp. sugar
1/2 tsp. salt
1 tsp. rice vinegar
1 tsp. sesame oil
3 Tbsp. corn oil or olive oil
1/2 cup skinless, roasted, unsalted peanuts

Cut chicken into 1/2 inch cubes. In a bowl mix together the egg white, one Tbsp. cornstarch, one Tbsp. soy sauce and one Tbsp. water. Add chicken and mix well. Set aside for 10-15 minutes in refrigerator.

In a cup, combine sugar, salt, remaining cornstarch, remaining soy sauce, vinegar, sesame oil and two Tbsp. water.

Heat a wok or heavy skillet until very hot over moderate heat. Add the oil. Mix the chicken again and add to the hot oil, stirring to separate the pieces. Cook until most of the chicken has turned opaque but is not completely cooked. Transfer chicken to a plate.

Heat the wok again. Add two Tbsp. oil, scallions and cooked chicken and stir-fry one minute.

Stir the ingredients in the cup and add to the chicken while stirring over high heat until it thickens and coats the chicken with a clear glaze. Stir in the peanuts and mix well.

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