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Kung pao chicken

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Ingredients/Components

sugar
salt - 1/4 tsp
red wine vinegar - 1 Tbsp
chicken broth or water - 2 Tbsp
soy sauce, divided - 5 tsp
cornstarch, divided
vegetable oil, divided - 3 Tbsp
salted peanuts - 1/3 c
minced fresh ginger
skinless, boneless chicken breast halves, cut into bite size pieces - 3 item
dry sherry, divided - 5 tsp
to 8 small dried hot chili peppers - 6 item
green onions, cut into 1 1/2-inch pieces - 2 item

How to make kung pao chicken:

For marinade: Combine 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.

Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, chicken broth, vinegar, sugar and remaining 1 1/2 teaspoons cornstarch in small bowl; mix well and set aside.

Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove peanuts and set aside. Heat remaining 2 tablespoons oil in wok over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to wok. Stir cornstarch mixture and add to pan. Cook and stir until sauce boils and thickens. Makes 3 servings.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.8

Average rating: 3.8, total votes: 8

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