Kung Pao Chicken the Editors of Publications International, Ltd.
Kung Pao Chicken
Makes 3 servings
|3-1/2||teaspoons cornstarch, divided|
|5||teaspoons soy sauce, divided|
|5||teaspoons dry sherry, divided|
|3||boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces|
|1||tablespoon red wine vinegar|
|2||tablespoons chicken broth or water|
|3||tablespoons vegetable oil, divided|
|1/3||cup salted peanuts|
|6||to 8 small dried red chiles|
|1-1/2||teaspoons minced fresh ginger|
|2||green onions with tops, cut into 1-1/2-inch pieces|
- For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
- Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; set aside.
- Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside.
- Heat remaining 2 tablespoons oil in wok over medium heat. Add chiles; stir-fry until chiles just begin to char, about 1 minute.
- Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked though, about 1 minute.
- Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
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