SAUCE
1/2 cup chicken broth
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
1 tsp sugar
1/4 tsp sesame oil
CHICKEN & VEGETABLES
1 1/2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp dry sherry
1 lb boneless, skinless chicken breasts, , cut into 2-inch
6 tbsp oil, divided
12 dried red chilies
1/4 cup unsalted dry roasted peanuts
8 oz sliced water chestnuts
8 oz sliced bamboo shoots
1 diced green or red bell pepper
1 tsp fresh garlic, minced
1 tsp minced fresh ginger
1/4 cup sliced green onions
A Recipe for
Kung Pao Chicken #3 ****
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This Recipe for Kung Pao Chicken #3 **** is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Kung Pao Chicken #3 **** from the recipe cookbook of Recipes-to-go (Asian)
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In a small bowl, combine sauce ingredients; set aside.
In a medium bowl, combine cornstarch, soy sauce and
sherry; mix well. Add chicken; toss gently to coat.
Set aside. In a large nonstick skillet or wok, heat 2
tablespoons oil. Add the chilies and peanuts;
stir-fry until peanuts start to brown. Remove peanut
mixture from skillet; set aside. Heat 2 tablespoons
oil in same skillet. Add chicken mixture; stir-fry
until chicken is no longer pink in center. Remove
chicken from skillet; set aside. Heat remaining 2
tablespoons oil in same skillet. Add water chestnuts,
bell pepper, bamboo shoots, garlic and ginger;
stir-fry 1 minute. Stir sauce; add to vegetables.
Cook, stirring constantly, until sauce is thick and
bubbly. Return chicken, chilies and peanuts to
skillet. Add green onions; heat thoroughly, stirring
occasionally.
Typed by Syd Bigger.
Serves: 4
Kung Pao Chicken #3 **** Recipe brought to you by Recipes To-Go