Cut the chicken breast into slivers, about 1/2-inch x 2-inches. Rub the chicken with salt and cornstarch,
then fold into beaten egg-white.
Roast or toast the peanuts over a low heat until slightly brown
and crush or grind coarsely. Cut the green onions into short
segments. Cut the dried pepper into matchstick size shreds. Mix
the liquid ingredients for the sauce thoroughly.
Heat the oil in a large skillet or wok. Add the chicken slivers and
stir them in the hot oil for 1 to 2 minutes. Drain away any excess
Heat the lard (or peanut oil or canola) in the same pan. Add the chopped peppers and green
onions; fry for 1 1/2 minutes. Pour in the liquid ingredients
for the sauce. Stir quickly to mix. When the liquid thickens return
the chicken to the pan. Turn and stir the chicken in the sauce.
Sprinkle the roasted peanuts over the chicken. Turn it over quickly a
few times to blend; serve immediately in a well-heated serving dish.
Recipe adapted from Chinese Regional Cooking by Kenneth Lo
Calories per serving: 386
Fat per serving: 23.8g