Kung Pao Chicken with a POW

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
12	ounces	chicken breasts without skin -- boneless
1	tablespoon	sherry -- I use cream sherry for a sweeter taste
1	teaspoon	cornstarch
1/4	cup	water
1/4	cup	soy sauce -- low sodium
4	teaspoons	cornstarch
1	tablespoon	sugar
1	teaspoon	rice wine vinegar
5	dashes	hot pepper sauce -- I use Tiger Sauce brand
1	tablespoon	cooking oil
2	teaspoons	ginger root -- minced
2	cloves	garlic -- minced
1	cup	green onions -- cut in 1/2" pieces
1/2	cup	peanuts
2	cups	hot cooked rice

Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes.

For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.

Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.

Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.

Stir sauce and add to center of wok. Cook and stir until thick and bubbly.

Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice. Makes 4 servings.

Per Serving: 379 Calories; 14g Fat (32.3% calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 674mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.