 |
Kung Pao Chicken Recipe | |
Chicken | |
|
Ingredients:
3 1/2 teaspoons cornstarch -- divided5 teaspoons soy sauce -- divided 5 teaspoons sherry -- divided 1/4 teaspoon salt 3 boneless skinless chicken breast -- cut into bite-size pieces 1 Tablespoon red wine vinegar 2 Tablespoons chicken broth 1 1/2 teaspoons sugar 1 1/2 teaspoons vegetable oil -- divided 1/2 cup peanuts -- salted 6 small dried hot chiles 1 1/2 teaspoons fresh ginger, minced 2 green onion with tops, cut into 1 1/2 inch pieces
Directions:
1. For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry ( I use chicken broth), and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes at room temperature. Any longer than that, refrigerate.2. Combine remaining 1 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside. 3. Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside. 4. Heat remaining 2 Tablespoons oil in wok over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. 5. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. 6. Add peanuts and onions; stir-fry 1 minute. 7. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. 8. Garnish if desired with green onion tops Makes 3 servings.
1392 Calories (kcal); 52g Total Fat; (34% calories from fat); 185g Protein; 37g Carbohydrate; 411mg Cholesterol; 2827mg Sodium
| |