Kung Pao Chicken

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Prep:

One of our favorites. It takes a little time but well worth it.

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Ingredients [?]

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  • add   3 1/2 teaspoons cornstarch
  • add   5 teaspoons soy sauce
  • add   3 tablespoons vegetable oil
  • add   2 tablespoons chicken broth or water
  • add   1 1/2 teaspoons sugar
  • add   1/3 cup salted peanuts
  • add   1 1/2 teaspoons fresh ginger
  • add   1 tablespoon red wine vinegar
  • add   1/4 teaspoon salt
  • add   5 teaspoons dry sherry
  • add   6-8 small dried hot chili peppers
  • add   3 boneless skinless chicken breast halves
  • add   2 green onions

Instructions

  1. For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
  2. Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
  3. Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
  4. Heat remaining 2 T. oil over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to pan. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.