Kung Pao Chicken

Categories: A new one f | A+ | All newly t | Poultry

Serves: 4 Servings

Ingredients:

12 oz Skinless; boneless chicken
-breast halves
1 tb Dry sherry
1 ts Cornstarch
1/4 c Water
1/4 c Soy sauce
4 ts Cornstarch
1 tb Sugar
1 ts Vinegar
Few dashes bottled hot
-pepper sauce
1 tb Cooking oil
2 ts Grated gingerroot
2 Cloves garlic; minced
6 Green onions (1 cup); cut in
-1/2' pieces
1/2 c Dry roasted peanuts
2 c Hot cooked rice
Green onion fans; optional

Instructions:
Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl stir
together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15
minutes.

For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons
cornstarch, sugar, vinegar and hot pepper sauce. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary
during cooking.) Preheat over medium high heat. Stir-fry gingerroot and
garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4
minutes or till no pink remains. Push chicken from center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till
thickened and bubbly. Add green onion pieces and peanuts. Stir all
ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more
or till heated through. Serve immediately with hot cooked rice. Garnish
with green onion fans, if desired. Makes 4 servings.

Recipe by: Better Homes & Gardens Stir Fries Cookbook Posted to MC-Recipe
Digest V1 #731 by L979@aol.com on Aug 9, 1997

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