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Asian Kung Pao Chicken

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Ingredients
  Soy sauce 5 Teaspoon, divided
  Dry sherry 5 Teaspoon, divided
  Cornstarch 3 1⁄2 Teaspoon, divided
  Salt 1⁄4 Teaspoon
  Boneless, skinless chicken breast halves 3 , cut into bite-size pieces
  Chicken broth/Water 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Vegetable oil 3 Tablespoon, divided
  Salted peanuts 1⁄3 Cup (5.33 tbs)
  Dried hot chili pepper 8 Small
  Minced fresh ginger 1 1⁄2 Teaspoon
  Green onions 2 , cut into1 1/2-inch pieces
Directions

For marinade, combine 2 teaspoons of the soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and the salt in large bowl; mix well.
Add chicken; stir to coat well.
Let stand 30 minutes.
Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, chicken broth, vinegar, sugar and remaining 1 1/2 teaspoons cornstarch in small bowl; mix well and set aside.
Heat 1 tablespoon of the oil in wok or large skillet over medium heat.
Add peanuts and cook until golden.
Remove peanuts and set aside.
Heat remaining 2 tablespoons oil in wok 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 wok.
Stir chicken broth mixture and add to pan; cook and stir until sauce boils and thickens.

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Chicken

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