Serving Size: 4

5 boneless chicken breasts
6 egg whites
6 tablespoons cornstarch
2 1/4 cups cooking oil
1/2 cup fresh roasted peanuts
1/4 cup sliced water chestnuts
1/4 cup green peas
3/4 cup chicken broth
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon sesame oil
1/4 teaspoon dried hot peppers — crushed
1/2 cup water

Cooking Directions:

Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablespoon of the oil, mix well. Pour over chicken and
marinate for 1 hour.
In wok or large saucepan, heat 2 cups of the oil till very hot with
slotted spoon lift abut 1/4 of the chicken from the marinade and fry in
hot oil for 2 minutes, drain and set aside. Repeat with remaining chicken
in another work, heat remaining 3 tablespoons oil over high heat. Add
peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamate, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to
boiling mixture. Cook, stirring constantly till thickened and bubbly.