Kung pao chicken #3 ****
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chicken Broth |
| 2 | tablespoons | Soy Sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Rice Vinegar |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Sesame Oil |
| 1½ | tablespoon | Cornstarch |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Dry Sherry |
| 1 | pounds | Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips |
| 6 | tablespoons | Oil, Divided |
| 12 | Dried Red Chilies | |
| ¼ | cup | Unsalted Dry Roasted Peanuts |
| 8 | ounces | Sliced Water Chestnuts |
| 8 | ounces | Sliced Bamboo Shoots |
| 1 | Diced Green Or Red Bell Pepper | |
| 1 | teaspoon | Fresh Garlic, Minced |
| 1 | teaspoon | Minced Fresh Ginger |
| ¼ | cup | Sliced Green Onions |
Directions
SAUCE
CHICKEN & VEGETABLES
In a small bowl, combine sauce ingredients; set aside.
In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat.
Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables.
Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.
Typed by Syd Bigger.