Cooking Recipe Kung Pao Chicken #3 ****

Recipe Ingredients

SAUCE

1/2 c Chicken Broth

2 tb Soy Sauce

1 tb Cornstarch

1 tb Rice Vinegar

1 ts Sugar

1/4 ts Sesame Oil

CHICKEN & VEGETABLES

1 1/2 tb Cornstarch

1 tb Soy Sauce

1 tb Dry Sherry

1 lb Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips

6 tb Oil, Divided

12 Dried Red Chilies

1/4 c Unsalted Dry Roasted Peanuts

8 oz Sliced Water Chestnuts

8 oz Sliced Bamboo Shoots

1 Diced Green Or Red Bell Pepper

1 ts Fresh Garlic, Minced

1 ts Minced Fresh Ginger

1/4 c Sliced Green Onions

Directions

In a small bowl, combine sauce ingredients; set aside.
In a medium bowl, combine cornstarch, soy sauce and
sherry; mix well. Add chicken; toss gently to coat.
Set aside. In a large nonstick skillet or wok, heat 2
tablespoons oil. Add the chilies and peanuts;
stir-fry until peanuts start to brown. Remove peanut
mixture from skillet; set aside. Heat 2 tablespoons
oil in same skillet. Add chicken mixture; stir-fry
until chicken is no longer pink in center. Remove
chicken from skillet; set aside. Heat remaining 2
tablespoons oil in same skillet. Add water chestnuts,
bell pepper, bamboo shoots, garlic and ginger;
stir-fry 1 minute. Stir sauce; add to vegetables.
Cook, stirring constantly, until sauce is thick and
bubbly. Return chicken, chilies and peanuts to
skillet. Add green onions; heat thoroughly, stirring
occasionally.

Typed by Syd Bigger.

Categories matching this recipe

Chicken ,Chinese