Kung Pao Chicken Recipe

1/2 cubes 1/3 cup peanut oil

4 -6 dry chilies, cut in half

2 T soy sauce

2 T dry sherry

4 T water

2 T cornstarch

2 T rice vinegar, or white vinegar

1 tsp sugar

2 garlic cloves, minced

6 scallions, sliced. You can julienne the greens for color.

1 inch ginger peeled, sliced thin

1/3 cup shelled unsalted or lightly salted roasted peanuts  Wok or large skillet, bowl for sauce. What's Next: In a bowl- mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside. Toss the cubed chicken in

1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake). Heat the oil in a wok or a deep large skillet. Add the hot chilies and saute till chilies begin to darken. Remove chilies with a slotted spoon - save if you want to add them at the end (we do). Add cubed chicken. Cook over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside. Reduce heat to medium. Pour off the oil, leave about 1 T in the pan. Add scallions, ginger and garlic, saute for 1 - 2 minutes, stirring occasionally. Reduce heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute. Add 

1 - 2 T water, sherry or vinegar (or mix) if you want a more liquid dish. Add chicken and peanuts (and chilies if you wish), heat through. Then serve with white rice. Great with stir fried vegetable, broccoli, snow peas. Eat well & Laugh often! Tweet