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Kung Pao Chicken #3 ** Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2
    MineralsZinc, Copper, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. -- SAUCE --

    2. Strips

    3. 6 tb Oil, Divided

    4. 12 Dried Red Chilies

    5. 1/4 c Unsalted Dry Roasted Peanuts

    6. 8 oz Sliced Water Chestnuts

    7. 8 oz Sliced Bamboo Shoots

    8. 1 Diced Green Or Red Bell

    9. Pepper

    10. 1 ts Fresh Garlic, Minced

    11. 1 ts Minced Fresh Ginger

    12. Breasts, Cut Into 2-Inch

    13. 1 lb Boneless, Skinless Chicken

    14. 1/2 c Chicken Broth

    15. 2 tb Soy Sauce

    16. 1 tb Cornstarch

    17. 1 tb Rice Vinegar

    18. 1 ts Sugar

    19. 1/4 ts Sesame Oil

    20. --CHICKEN & VEGETABLES --

    21. 1 1/2 tb Cornstarch

    22. 1 tb Soy Sauce

    23. 1 tb Dry Sherry

    24. 1/4 c Sliced Green Onions

    Instructions Jump to Ingredients ↑

    1. In a small bowl, combine sauce ingredients; set aside.

    2. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well.

    3. Add chicken; toss gently to coat.

    4. Set aside.

    5. In a large nonstick skillet or wok, heat 2 tablespoons oil.

    6. Add the chilies and peanuts; stir-fry until peanuts start to brown.

    7. Remove peanut mixture from skillet; set aside.

    8. Heat 2 tablespoons oil in same skillet.

    9. Add chicken mixture; stir-fry until chicken is no longer pink in center.

    10. Remove chicken from skillet; set aside.

    11. Heat remaining 2 tablespoons oil in same skillet.

    12. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute.

    13. Stir sauce; add to vegetables.

    14. Cook, stirring constantly, until sauce is thick and bubbly.

    15. Return chicken, chilies and peanuts to skillet.

    16. Add green onions; heat thoroughly, stirring occasionally.

    17. Typed by Syd Bigger.

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