Kung pao chicken 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | teaspoon | Cornstarch; divided |
| 5 | teaspoons | Soy sauce; divided |
| 5 | teaspoons | Dry sherry; divided |
| ¼ | teaspoon | Salt |
| 3 | 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 | Green onions with tops; cut 1 1/2-inch piece | |
| Green onion | ||
| Dried hot chili peppers | ||
Directions
GARNISH
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.