kung pao chicken #1

Categories
Chinese
Chicken
Yield
4 Servings
MeasureIngredient
2 pounds Boned Chicken
Hot Red Chiles
½ cup Peanuts
1 teaspoon Chopped Ginger
1½ tablespoon Cornstarch In An Equal Amount Of Water
1 tablespoon Soy Sauce

Dice chicken then soak in cornstarch soy sauce mixture for at least ½ hr. Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit of oil till barely golden. (Do not burn). Set aside.

Stir fry chicken for only about ½ minute; set aside.

Discard the oil.

Make up a seasoning sauce of 2T soy sauce, 1T white wine, 1 T sugar, 1 t. cornstarch, ½ t. salt, and 1 t. sesame oil.

In 2 T. oil, fry chiles till black, then add ginger and the chicken. Continue stirring, and add the seasoning sauce. Stir until sauce thickens a bit, and all is thoroughly heated. Remove from heat and mix in peanuts.

Of course you may want to adjust the amount of red chiles to taste, since this can be HOT!!! If you have low tolerance for heat, you might reduce by half your first time.

You may also adapt recipe for shrimp or beef.

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