Gail's kung pao chicken
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breasts |
| 1 | Egg white | |
| 1 | teaspoon | Szechuan chili paste with garlic |
| 4 | tablespoons | Soy sauce |
| 2 | teaspoons | Dry sherry |
| 8 | Scallions, cut into 1/2 inch pieces. | |
| 1 | medium | Green or red pepper; sliced into strips |
| 1 | cup | Peanuts; Planters low salt |
| (Not dry roasted) | ||
| 5 | Dried hot red peppers | |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Red wine vinegar |
| 1 | cup | Chicken broth |
| 2 | teaspoons | Oriental sesame oil |
| 4 | teaspoons | Cornstarch. |
| ¼ | cup | Carrots, thin sliced on bias |
| 1 | Handful of snow peas. | |
| ¼ | cup | Sliced mushrooms |
| 3 | tablespoons | Peanut oil (divided) |
| ¼ | teaspoon | Crushed red pepper seeds |
Directions
CHICKEN MIX
SAUCE MIXTURE
VEGETABLES
OTHER
Cut chicken breast into thumbnail sized pieces. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok.
NOW READY TO GO FOR FINAL PREPARATION.
Heat oil in wok over medium high heat. Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white, and pepper pods turn blackish about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point - remove from chicken and place back in wok as you are stir frying the vegetables.
Add peanut oil to wok. (if needed) Stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back in and stir-fry for one minute. Add sauce mixture and chow until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1½
Submitted By DALE SHIPP On 10-14-94