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1/3 c. soy sauce
1/3 c. rice vinegar
1/3 c. water or chicken stock,
mixed with 2 tsp.
2 Tbsp. dry sherry
2 tsp. sesame oil
2 large cloves garlic, minced
2 tsp. fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken
breasts, cut into 1-inch
2 Tbsp. cornstarch
1/2 c. oil (I use less in
nonstick skillet)
5 dried hot red chilies
1/2 lb. snow peas, steamed 1

Combine soy sauce, rice vinegar, water or chicken and
cornstarch mixture, dry sherry, sesame oil, garlic and ginger;
set aside. Combine egg and cornstarch mixture well. Add
chicken and toss to coat. Heat oil until hot; fry chicken in
batches until crisp and brown (do not crowd pan). Drain on
paper towels. Pour off all but 2 teaspoons oil from pan. Add
chilies and toss for a few seconds. Return chicken to pan with
soy sauce mixture and cook until glazed (1 to 2 minutes). Add
pea pods; cook 1 more minute. Serve immediately. If reheat-
ing, cut down on cooking time. Serves 6 to 8.

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