Yield: 4 Servings
|4 tablespoons||Wine vinegar|
|4 tablespoons||Soy sauce|
|14 ounces||Raw boneless skinned chicken breast; cut into bite-sized pieces|
|3||Green onions; chopped|
|2||Cloves garlic; minced (up to)|
|1 teaspoon||Crushed red pepper|
|1 teaspoon||Minced or grated fresh ginger -or-|
|½ teaspoon||Dried ginger|
|Lots of cashews|
|4 cups||Cooked rice|
Date: Mon, 24 Jun 1996 08:40:19 -0400 From: Betsy Burtis <BuddoB@...> From: Good Morning America.
The recipe is a variation of Kung Pao Chicken that is made with peanuts.
He's been making it for his family for years, and now shares it with all of us!
1. Mix together vinegar, soy sauce, and sugar, set aside.
2. Heat oil in a large nonstick skillet or wok. Toss chicken pieces in cornstarch, then stir fry them 5-7 minutes until cooked.
3. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds.
4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .