Kung Pao Chicken #3 **** Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1/2 cup: Chicken Broth,
2 tbsp: Soy Sauce,
1 tbsp: Cornstarch,
1 tbsp: Rice Vinegar,
1 tsp: Sugar,
1/4 tsp: Sesame Oil,
CHICKEN & VEGETABLES
1 1/2 tbsp: Cornstarch,
1 tbsp: Soy Sauce,
1 tbsp: Dry Sherry,
1 lbs: Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
6 tbsp: Oil, Divided
12: Dried Red Chilies,
1/4 cup: Unsalted Dry Roasted Peanuts,
8 ounce: Sliced Water Chestnuts,
8 ounce: Sliced Bamboo Shoots,
1: Diced Green Or Red Bell Pepper,
1 tsp: Fresh Garlic, Minced
1 tsp: Minced Fresh Ginger,
1/4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp