Kung Pao Chicken
|Boneless, skinless, chicken breasts||1 Pound, cut into 1-inch pieces|
|Vegetable oil||2 Teaspoon (Crisco)|
|Chopped green onions with tops||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Red pepper flakes||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Wine vinegar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Unsalted dry roasted peanuts||1⁄3 Cup (5.33 tbs)|
|Hot cooked rice||4 Cup (64 tbs), cooked without salt / fat|
1. Combine chicken and cornstarch in small bowl; toss. Heat Crisco Oil in large skillet or wok on medium-high heat. Add chicken. Stir-fry 5 to 7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, pepper and ginger to skillet. Stir-fry 15 seconds. Remove from heat.
2. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.