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3 boneless skinless chicken breasts (about 1.5 lbs)
¼ Vidalia onion
2 tsp cornstarch
2 cups peanut oil
1 tbsp stir fry oil
5oz bagged pre shredded carrots
Marinade:
½ tsp salt
1 ½ tbsp sherry
1 ½ tbsp cornstarch
1 tbsp oil
Sauce Ingredients:
½ cup chicken broth
3 tbsp soy sauce
1 tsp sugar
½ tsp ground ginger
1 tsp crushed red pepper
1 tsp ground Szechuan peppercorns
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