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  • Kung Pao Chicken 2

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    Kung Pao Chicken 2
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 1/2 tsp Cornstarch, divided
    • 5 tsp Soy sauce, divided
    • 5 tsp Dry sherry, divided
    • 1/4 tsp Salt
    • 3 x Chicken Breast Halves*, skinned & boned
    • 1 Tbsp. Red wine vinegar
    • 2 Tbsp. Chicken broth or possibly water
    • 1 1/2 tsp Sugar
    • 3 Tbsp. Vegetable oil,, divided
    • 1/3 c. Peanuts
    • 6 sm Dry warm chili peppers, or possibly to taste
    • 1 1/2 tsp fresh ginger, chopped
    • 2 x Green onions with tops, cut 1 1/2-inch piece Green onion Dry warm chili peppers

    Directions

    1. For marinade, combine 2 teaspoon cornstarch, 2 teaspoon soy sauce, 2 teaspoon sherry and salt in large bowl; mix well. Add in chicken and stir to coat well. Let stand30 min.
    2. Combine remaining 1 1/2 teaspoon cornstarch, 3 teaspoon soy sauce, 3 teaspoon sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside.
    3. Heat 1 Tablespoons oil in wok or possibly large skillet over medium heat. Add in peanuts; cook and stir till lightly toasted. Remove peanuts from wok; set aside.
    4. Heat 2 Tablespoons oil in wok or possibly large skillet over medium heat. Add in chili peppers; stir-fry till peppers just begin to char, about 1 minute.
    5. Increase heat to high. Add in chicken mix; stir-fry 2 min. Add in ginger; stir-fry till chicken is no longer pink in center, about 1 minute.
    6. Add in peanuts and onions; stir fry 1 minute.
    7. Stir cornstarch mix; add in to wok. Cook and stir till sauce boils and thickens. Garnish, if you like.
    8. Makes 3 servings.
    9. NOTES :*Cut in bite-sized pieces.

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