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Recipe of the Week
KUNG PAO CHICKEN RECIPE
Prep: 15 min.; Cook: 15 min.
Preparation - Medium
This Kung Pao Chicken recipe is delicious and easy to prepare.
2 boneless skinless chicken breasts, halved and cut in 1/2" cubes
1/3 cup peanut oil
4 -6 dry chilies, cut in half
2 T soy sauce
2 T dry sherry
4 T water
2 T cornstarch
2 T rice vinegar, or white vinegar
1 tsp sugar
2 garlic cloves, minced
6 scallions, sliced. You can julienne the greens for color.
1 inch ginger peeled, sliced thin
1/3 cup shelled unsalted or lightly salted roasted peanuts
Wok or large skillet, bowl for sauce.
EASIER if you have all you ingredients prepared and at hand.
IN a bowl, mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside.
TOSS the cubed chicken in 1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake).
HEAT the oil in a wok or a deep large skillet.
ADD the hot chilies and sauté till chilies begin to darken.
REMOVE chilies with a slotted spoon - save if you want to add them at the end (we do).
ADD cubed chicken.
COOK over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside.
REDUCE heat to medium.
POUR off the oil, leave about 1 T in the pan.
ADD scallions, ginger and garlic, sauté for 1 - 2 minutes, stirring occasionally.
REDUCE heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute.
ADD 1 - 2 T water, sherry or vinegar (or mix) if you want a more liquid dish.
ADD chicken and peanuts (and chilies if you wish), heat through.
SERVE with white rice. Great with stir fried vegetable, broccoli, snow peas.
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