Kung Pao Chicken the Editors of Publications International, Ltd.
Kung Pao Chicken
Makes 4 servings
|1||pound boneless skinless chicken breasts|
|1||small green bell pepper|
|1||small piece fresh ginger (1 inch long), peeled|
|1||tablespoon dry sherry|
|1||tablespoon soy sauce|
|1||tablespoon sesame oil|
|1/4||teaspoon red pepper flakes|
|1/4||cup vegetable oil|
|2||green onions with tops, cut into 1-1/2-inch pieces|
|1/3||cup unsalted dry roasted peanuts|
|Hot cooked rice (optional)|
- Cut chicken crosswise into 1/4-inch-wide slices. Combine chicken and cornstarch in large bowl. Add egg white; stir to combine. Set aside.
- Cut green pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1/2-inch pieces. Finely chop ginger and garlic. Set aside.
- Combine sherry, soy sauce, sesame oil, sugar, red pepper and salt in cup; set aside.
- Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle vegetable oil into wok and heat 30 seconds. Add chicken; stir-fry until chicken is no longer pink in center. Remove chicken to large bowl. Reduce heat to medium.
- Add ginger and garlic to wok; stir-fry 30 seconds. Add green pepper and onions; stir-fry 1 minute. Return chicken to wok. Add peanuts and sherry mixture; stir-fry until well mixed and heated through. Transfer chicken mixture to serving dish or place wok on table over wok ring stand or trivet. Serve with rice, if desired.
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