Pollo / Chicken

Cayenne Chicken

1 large whole chicken breast, skinned
1 tablespoon each cornstarch and soy sauce
1 egg white, slightly beaten
1 clove garlic, minced
cooking oil
12 dried cayenne peppers, halved and seeded
1/2 cup dry roasted peanuts

Seasoning Sauce
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger
 (or 1/4 teaspoon dried)
1 tablespoon sherry
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons red wine vinegar
1 teaspoon chili paste with garlic
2 teaspoons hoisin sauce
3 tablespoons chicken stock
1 teaspoon sesame oil

Prepare seasoning sauce by mixing together ingredients.  
Set aside.

Place chicken in a small bowl with cornstarch, 
soy sauce, egg white and garlic.  
Mix well and refrigerate for 1/2 hour.

Heat 2 tablespoons of cooking oil 
in a wok or heavy skillet.  
Add peppers and cook until dark --
about 15 seconds.  
Lower heat, add chicken and cook through -- 
about 2 or 3 minutes.  
Add seasoning sauce and cook
another minute until well combined and hot.  
Serve, sprinkling with the
peanuts, over hot fluffy rice.

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