Prep: 15 min.; Cook: 15 min.
Preparation - Medium
Serves 4

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
OO 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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