Kung Pao Chicken

Ingredients

• 3 1/2 teaspoons cornstarch -- divided
• 5 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

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Kung Pao Chicken