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Kung Pao Chicken

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Ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces

5 tablespoons soy sauce

2 tablespoons sherry

1 tablespoon plus 2 teaspoons cornstarch

2 teaspoons sugar

2 tablespoons white-wine vinegar or rice vinegar

2 teaspoons Asian sesame oil

1/3 cup water

2 tablespoons cooking oil

1/2 cup peanuts

4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces

1/4 teaspoon dried red-pepper flakes

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