Kung pao
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken breasts, boneless |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Sherry |
| 1 | Egg whites | |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Sherry |
| ½ | tablespoon | Soy sauce |
| 1 | teaspoon | Vinegar |
| 4 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Ginger, chopped |
| 2 | Onions, green | |
| ¼ | cup | Nuts |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 2 | teaspoons | Sesame oil |
| 4 | tablespoons | Peanut oil |
Directions
MARINADE
SEASONING
Cut green onions into ¾" pieces.
Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005