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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
RICK MONREAN
Added: Monday, May 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:

¾ lb. chicken, boned and skinned

2 T. oyster sauce

2 ½ T. cooking oil

8 small dried red chilies

4 T. minced garlic

2 stalks celery, diced

½ red bell pepper, cut into one-inch squares

1 – 8 oz. can bamboo shoots, sliced and drained

2 tsp. cornstarch dissolved in 1 tablespoon water

1/3 cup roasted peanuts


Sauce:

3 T. Chinese rice wine or dry sherry

¼ cup Chinese black vinegar or balsamic vinegar

¼ cup chicken broth

1 T. soy sauce

2 T. hoisin sauce

2 tsp. sesame oil

2 tsp. chili garlic sauce

2 tsp. sugar

Directions:
Directions:
Cut chicken into 1-inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok (or deep pan) over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok. Add remaining ½ tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring until fragrant, about 10 seconds. Add celery, bell pepper and bamboo shoots, stir fry for 1 ½ minutes. Return chicken and chilies to wok, stir fry for one minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Okay, okay... here's another meal we may not have been served at Grandma and Grandpas house but if Mom and Aunt Verna were banging around in the kitchen perhaps they might have put this together.

This is as good as any take-out place version… if you like spicy food, you’ll love this! The secret is preparing all ingredients before cooking ‘cause once you start cooking on that hot wok… it goes FAST!

 

 

 

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