-= Exported from BigOven =-

Kung Pao Chicken

Recipe By:
Serving Size: 4
Cuisine: Chinese
Main Ingredient: Chicken
Categories: Soy Sauce

-= Ingredients =-
12 oz Boneless chicken ; skinless, boneless
1 tb Dry sherry
1 ts Cornstarch
1/4 c Water
1/4 c Soy sauce
4 ts Cornstarch
1 tb Sugar
1 ts Vinegar
dashes Bottled hot sauce ; to taste
1 tb Cooking oil
2 ts Grated gingerroot
2 Cloves garlic ; minced
6 Green onions ; 1 cup cut in
1/2 c Dry roasted peanuts
2 c Hot cooked rice
Green onion fans ; optional

-= Instructions =-
[Main Ingredient: Chicken][Cuisine: Chinese]Rinse chicken and pat dry. Cut
into 3/4 inch pieces. In a medium bowl stir together chicken, sherry, and 1
teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small
bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar
and hot pepper sauce. Set aside. Pour cooking oil into a wok or large
skillet. (Add more oil as necessary during cooking.) Preheat over medium
high heat. Stir-fry gingerroot and garlic in hot oil for 15 seconds. Add
chicken mixture; stir-fry for 3 to 4 minutes or till no pink remains. Push
chicken from center of the wok. Stir sauce.

Add sauce to the center of the wok. Cook and stir till thickened and
bubbly. Add green onion pieces and peanuts. Stir all ingredients together
to coat with sauce. Cook and stir 1 to 2 minutes more or till heated
through. Serve immediately with hot cooked rice. Garnish with green onion
fans, if desired. Makes 4 servings. Recipe by: Better Homes & Gardens
Stir Fries Cookbook Posted to MC-Recipe Digest V1 #731 by on
Aug 9, 1997


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