Kung pao chicken #3
Kung pao chicken #3 ingredients
- Sauce-
- 1⁄2 c chicken broth
- 2 T soy sauce
- 1 T Cornstarch
- 1 T Rice vinegar
- 1 t Sugar
- 1⁄4 t Sesame oil
- CHICKEN & VEGETABLES
- 1 1⁄2 T Cornstarch
- 1 T soy sauce
- 1 T Dry sherry
- 1 lb Boneless, skinless chicken
- - Breasts, Cut Into 2-Inch Strips
- 6 T 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 t Fresh garlic, minced
- 1 t Minced fresh ginger
- 1⁄4 c Sliced green onions
Cooking Kung pao chicken #3
1. In a small bowl, combine sauce ingredients; set aside.
2. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well.
3. Add chicken; toss gently to coat.
4. Set aside.
5. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown.
6. Remove peanut mixture from skillet; set aside.
7. Heat 2 tablespoons oil in same skillet.
8. Add chicken mixture; stir-fry until chicken is no longer pink in center.
9. Remove chicken from skillet; set aside.
10. Heat remaining 2 tablespoons oil in same skillet.
11. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute.
12. Stiri sauce; add to vegetables.
13. Cook, stirring constantly, until sauce is thick and bubbly.
14. Return chicken, chilies and peanuts to skillet.
15. Add green onions; heat thoroughly, stirring occasionally.
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