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Kung pao chicken

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Ingredients/Components

salt - 1/2 tsp
cornstarch - 1 Tbsp
salad oil - 4 Tbsp
soy sauce
white wine vinegar - 1 Tbsp
chicken broth - 3 Tbsp
white pepper - 1/8 tsp
minced garlic - 1 tsp
dry sherry - 1 Tbsp
fresh ginger - 1 tsp
salted peanuts - 1/2 c
chicken breasts, skinned, boned and cut in bite size pieces
Cooking Sauce - 1 item
hot chile peppers - 4 item
green onions, cut in 1 1/2-inch lengths - 2 item
each: sugar and cornstarch - 2 tsp

How to make kung pao chicken:

*Cooking Sauce:2 Tbsp. soy sauce1 Tbsp. white wine vinegar1 Tbsp. dry sherry3 Tbsp. chicken broth2 tsp. each: sugar and cornstarch In a bowl, combine first 4 ingredients; add 1 tablespoon oil. Stir to coat; let stand for 15 minutes.

Prepare cooking sauce: Combine 2 tablespoons soy sauce, 1 tablespoon each: white wine vinegar and dry sherry, 3 tablespoons chicken broth and 2 teaspoons each: sugar and cornstarch.

Heat wok or wide pan over medium heat; add 1 tablespoon oil. Add whole peppers and peanuts; stir until peppers begin to char. Remove from pan and set aside. Add remaining oil and increase heat to high. Add garlic and ginger; stir once, then add chicken and stir-fry for 3 to 4 minutes. Add peppers, peanuts and onions to pan. Stir cooking sauce; add to pan and cook until sauce bubbles and thickens. Serve with rice. Makes 4 to 6 servings.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.5

Average rating: 3.5, total votes: 8

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