Spicy Poultry Recipes - Kung Pao Chicken

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KUNG PAO CHICKEN

1/2 c Chicken Broth

2 tb Soy Sauce

1 tb Cornstarch

1 tb Rice Vinegar

1 ts Sugar

1/4 ts Sesame Oil

CHICKEN & VEGETABLES

1 1/2 tb Cornstarch

1 tb Soy Sauce

1 tb Dry Sherry

1 lb Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips

6 tb Oil, Divided

12 Dried Red Chilies

1/4 c Unsalted Dry Roasted Peanuts

8 oz Sliced Water Chestnuts

8 oz Sliced Bamboo Shoots

1 Diced Green Or Red Bell Pepper

1 ts Fresh Garlic, Minced

1 ts Minced Fresh Ginger

1/4 c Sliced Green Onions

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.