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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
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    1. 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.

     
     

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