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KUNG PAO CHICKEN Sauce: 1/2 c. chicken broth 2 Tbsp. soy sauce 1 Tbsp. cornstarch 1 Tbsp. white vinegar 1 tsp. sugar 1/4 tsp. sesame oil Chicken and Vegetables: 1 lb. boned, skinned chicken breasts, cut in chunks 1 Tbsp. soy sauce 1 1/2 Tbsp. cornstarch 1 Tbsp. sherry wine 6 Tbsp. oil 6 to 8 red chilies 1/4 c. dry roasted peanuts 1 tsp. minced garlic 1 tsp. fresh ginger root 1 (8 oz.) can sliced water chestnuts, drained 1 green or red pepper, cut in small chunks 1/4 c. sliced green onions In small bowl, mix chicken broth, 2 tablespoons soy sauce, 1 tablespoon cornstarch, vinegar, sugar and sesame oil; set aside. In medium bowl, mix chicken with 1 1/2 tablespoons cornstarch, 1 tablespoon soy sauce and sherry; set aside. In large Dutch oven, heat 2 tablespoons oil, add chilies and peanuts. Stir-fry until peanuts start to brown. Remove peanuts and chilies and set aside. Heat 2 tablespoons oil in pan. Add chicken. Cook until chicken starts to brown. Remove and set aside. Add remaining oil to pan. Saute garlic and ginger 30 seconds. Add water chestnuts and pepper, cook 1 minute longer. Stir sauce ingredients. Add to vegetables. Cook stir- ring constantly, until sauce thickens. Return chicken, chilies and peanuts to pan. Top with the 1/4 cup sliced green onion. Toss until heated. Serve immediately with rice. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |