Kung pao chicken #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless; skinless chicken breasts; cubed |
| 2 | (or more... much more) whole Chinese hot dried red peppers | |
| ½ | cup | Peanuts |
| 1 | teaspoon | Fresh ginger; minced |
| 4 | Scallions; chopped | |
| ½ | Green pepper; cubed | |
| ½ | Pepper; cubed | |
| 1½ | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry or rice wine |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sesame oil |
| ½ | teaspoon | White vinegar |
Directions
MARINADE
SEASON SAUCE
Date: Thu, 6 Jun 1996 13:12:56 -0400 From: "=Mark P. Stevens" <mstevens@...> Mix chicken, cornstarch, water and soy... marinate for ½ hour. Mix seasoning sauce, set aside. Heat a little oil in wok, stir fry chicken until it is cooked and turns white, remove and set aside. Heat a little oil in wok, stir fry red pepper until they turn black. Add fresh ginger and stir fry for about 10 seconds, stirring constantly. Add the seasoning sauce, stirring until thick Add the cooked chicken, stir until thoroughly heated. Add scallions, green and red peppers and cook for 1 minute more - Turn off heat, add peanuts, mix well and serve over white rice CHILE-HEADS DIGEST V3 #007
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .