Bonnie Doran's Kung Pao Chicken

Bonnie Doran’s heart is in science fiction. Besides writing, she enjoys reading, cooking, and Sudoku puzzles. Her husband of thirty years is a Mad Scientist who owns a 2,300-pound electromagnet. They share their Denver home with two Siamese cats. Her debut novel, Dark Biology, released October 25, 2013, from Pelican Book Group.

Bonnie's latest book release, Dark Biology 

Renowned vaccinologist "Hildi" Hildebrandt has set her sights on beating her brother to a Nobel Prize, and the opportunity to conduct experiments on the International Space Station might just provide the means to obtain that goal. Chet Hildebrandt should have had that opportunity. But now he'll teach a lesson to them all: his hot-shot astronaut sister, his philandering hypocritical father, and the CDC for not properly appreciating his work. One vial of a virus purloined from the CDC labs and released at his father's marriage seminar should do the trick, without hurting anybody. After all, it's only a mild influenza strain...Or is it?

Bonnie's recipe for Kung Pao Chicken

1/2 pound boneless chicken breasts (about 1), cubed
1 egg white
4 teaspoons cornstarch
2 tablespoons low-sodium soy sauce
1/2 cup scallions, sliced in 1/2-inch pieces
1 cup canola oil
1/4 teaspoon crushed red pepper
1 teaspoon sugar
2 tablespoons dry sherry
1/2 cup peanuts

In small bowl, combine chicken, egg white, 3 teaspoons cornstarch and 1 tablespoon soy sauce; mix well. Refrigerate 1 hour.

In wok, heat oil. Stir chicken mixture and spoon into hot oil. Stir-fry until chicken turns white, about 1 minute. Remove chicken to colander lined with paper towels and drain. Pour off all but 1 tablespoon oil from wok. Add red pepper and cooked chicken; stir-fry 1 minute. Blend remaining cornstarch and soy sauce, sugar, and dry sherry; add to chicken mixture while stirring over high heat until mixture is coated with a light glaze. Stir in peanuts and scallions. Serve immediately. Serves 2.

Recipe can be lightened by using non-stick wok and 1 teaspoon oil for stir-frying chicken and before addition of red pepper.