Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 3 servings
Cuisine: American
Ingredients: 2 tsp cornstarch; 2 tsp soy sauce; 2 tsp dry sherry; 1/4 tsp salt; 1 1/2 tsp cornstarch; 3 tsp soy sauce; 3 tsp dry sherry; 2 tbsp chicken broth or water; 1 tbsp red wine vinegar; 1 1/2 tsp sugar; 3 boneless skinless chicken breasts, about 1 lb, cut into bite size pieces; 2 tbsp vegetable oil; 6 small dried hot red chile peppers (6 - 8); 1 1/2 tsp minced fresh ginger; 2 green onions with tops cut into 1 1/2 inch pieces; 1/3 cup salted peanuts; 1 tbsp vegetable oil

Theresa Cochran @cook_3917255

This recipe is from the book Thai Cooking & More, from Publications International, Ltd.

Theresa Cochran @cook_3917255

This recipe is from the book Thai Cooking & More, from Publications International, Ltd.

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Ingredients

3 servings

Marinade
2 tspcornstarch
2 tspsoy sauce
2 tspdry sherry
1/4 tspsalt
Sauce
1 1/2 tspcornstarch
3 tspsoy sauce
3 tspdry sherry
2 tbspchicken broth or water
1 tbspred wine vinegar
1 1/2 tspsugar
Dish
3boneless skinless chicken breasts, about 1 lb, cut into bite size pieces
2 tbspvegetable oil
6small dried hot red chile peppers (6 - 8)
1 1/2 tspminced fresh ginger
2green onions with tops cut into 1 1/2 inch pieces
1/3 cupsalted peanuts
1 tbspvegetable oil

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Steps

1

For marinade, combine the following in a large bowl; mix well. Add the chicken and stir to coat well. Let stand at least 30 minutes.
2

Combine the following in a small bowl and set aside.
3

Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside.
4

Heat remaining 2 tablespoons oil in wok or skillet over medium heat. Add chiles and stir fry until chiles begin to char, about 1 minute.
5

Increase heat to high. Add chicken mixture and stir-fry 2 minutes. Add ginger; stir fry until chicken is cooked through, about 1 minute.
6

Add the peanuts and onions and stir. (I turn the temp back down to medium at this point). Stir the sauce mixture and add to wok or skillet. Stir and once the sauce boils and thickens (very quickly) you are done! Serve with rice.