Kung pao chicken 2

Yield: 1 Servings

Measure Ingredient
3½ teaspoon Cornstarch; divided
5 teaspoons Soy sauce; divided
5 teaspoons Dry sherry; divided
¼ teaspoon Salt
3 \N Chicken Breast Halves*; skinned & boned
1 tablespoon Red wine vinegar
2 tablespoons Chicken broth or water
1½ teaspoon Sugar
3 tablespoons Vegetable oil,; divided
⅓ cup Peanuts
6 smalls Dried hot chili peppers; or to taste
1½ teaspoon . fresh ginger; minced
2 \N Green onions with tops; cut 1 1/2-inch piece
\N \N Green onion
\N \N Dried hot chili peppers


For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well. Add chicken and stir to coat well. Let stand

30 minutes.

Combine remaining 1½ tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside.

Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside.

Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute.

Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute.

Add peanuts and onions; stir fry 1 minute.

Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. Makes 3 servings.

Posted to MC-Recipe Digest V1 #262 Date: Sun, 27 Oct 1996 05:03:22 -0500 (EST) From: Bill Spalding <billspa@...> NOTES : *Cut in bite-sized pcs.

Similar recipes