Kung Pao Chicken

* Exported from MasterCook II *

Kung Pao Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Wok Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 Tsp cornstarch -- divided
5 Tsp soy sauce -- divided
5 Tsp dry sherry -- divided
1/4 Tsp Salt
3 Chicken Breast Halves* -- skinned & boned
1 T. red wine vinegar
2 T. chicken broth or water
1 1/2 Tsp. sugar
3 T. vegetable oil, -- divided
1/3 c peanuts
6 sm dried hot chili peppers -- or to taste
1 1/2 tsp . fresh ginger -- minced
2 green onions with tops -- cut 1 1/2-inch piece
--Garnish--
green onion
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 1 1/2 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.

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NOTES : *Cut in bite-sized pcs.