Quick and lean kung pao chicken

Yield: 4 Servings

Measure Ingredient
¼ cup Regular strength chicken broth
2 tablespoons Soy sauce
2 tablespoons Dry sherry
1 teaspoon Cornstarch
1 teaspoon Oriental sesame oil
¾ pounds Chicken meat cut into 1/4-by 2-in pieces
3 Cloves garlic; chopped or slivered (up to)
¾ teaspoon Crushed dried hot red chillies (more for you chile-heads)
1 tablespoon Salad oil
10 Green onions; ends trimmed (6 cut into 1 1/4-in pieces; 4 reserved for garnish)
⅓ cup Unsalted dry-roasted peanuts
4 cups Hot cooked rice; about

(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol. deb@...

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