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Kung Pao, Original



  • Prep Time: N/A
  • Cooking Time: N/A

Kung Pao, Original

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Recipe by: John C. Vasquez Preparation Time: 0:30 Mix the marinade
ingredients and marinade the chicken for 30 minutes. Combine the sauce
ingredients in a small bowl or tall glass and mix well. If you want
more
sauce, combine the sauce ingredients in another small bowl
or tall glass. Heat the wok until very hot. Add the oil and then the
chicken pieces. Stir-fry the chicken for aobut 1 minute. Add the
onions, green peper, chestnuts, pepper, and garlic. Stir-fry for 2 minutes.
Add in the sauce mixture and the peanuts. Add the Cornstarch mixture.
Continue to stir fry until the mixture thickens.

Ingredients:

1 lb Chicken breast; cut-up (bite
1 Marinade*
1 Egg whites; raw
2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry or rice wine
Sauce*
3 tb Soy sauce
2 tb Brown sugar
2 tb Oysters sauce
2 tb Vinegar
2 tb Sherry
1 1/2 ts Sesame oil
1/4 c Water
4 Green onion; sliced
1 cn Chestnuts; sliced
4 tb Peanut oil
1 c Roasted peanuts
1/2 ts Red peppers, dried; power
1 Pepper,bell; cut-up
1 Garlic,clove,raw; diced
Cornstarch mixture*
1 ts Cornstarch
2 ts Water

Serves:

4 Servings
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