Kung pao, original

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breast; cut-up (bite
1 \N Marinade*
1 \N Egg whites; raw
2 teaspoons Cornstarch
2 teaspoons Soy sauce
1 teaspoon Sherry or rice wine
\N \N Sauce*
3 tablespoons Soy sauce
2 tablespoons Brown sugar
2 tablespoons Oysters sauce
2 tablespoons Vinegar
2 tablespoons Sherry
1½ teaspoon Sesame oil
¼ cup Water
4 \N Green onion; sliced
1 can Chestnuts; sliced
4 tablespoons Peanut oil
1 cup Roasted peanuts
½ teaspoon Red peppers, dried; power
1 \N Pepper,bell; cut-up
1 \N Garlic,clove,raw; diced
\N \N Cornstarch mixture*
1 teaspoon Cornstarch
2 teaspoons Water

Recipe by: John C. Vasquez Preparation Time: 0:30 Mix the marinade ingredients and marinade the chicken for 30 minutes. Combine the sauce ingredients in a small bowl or tall glass and mix well. If you want more

sauce, combine the sauce ingredients in another small bowl or tall glass. Heat the wok until very hot. Add the oil and then the chicken pieces. Stir-fry the chicken for aobut 1 minute. Add the onions, green peper, chestnuts, pepper, and garlic. Stir-fry for 2 minutes.

Add in the sauce mixture and the peanuts. Add the Cornstarch mixture.

Continue to stir fry until the mixture thickens.

Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez <clgimenez@...>

Similar recipes