1/4 c Light corn syrup
1/4 c Soy sauce
2 tb Dry white wine
1 Egg white, lightly beaten
2 Whole chicken breasts,
-boned, skinned, cut in 1/2"
3 tb Corn oil
1 Up to 3 crushed dried red
1 c Unsalted dry roasted peanuts
1/4 c Sliced green onions
In small bowl, stir together corn syrup, soy sauce and wine; set
aside. In medium bowl, stir together egg white and cornstarch until
well blended. Add chicken; toss to coat evenly.
In large skillet or wok, heat corn oil over medium-high heat. Add red
pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3
minutes or until chicken turns white. Stir in peanuts and corn syrup
mixture. Stirring constantly, bring to boil over medium heat. Boil 1
minute. Garnish with green onions. Makes 4 servings.