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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 17, 2007


5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
3 1/2 teaspoons cornstarch, divided
1/4 teaspoon salt
3 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoons red wine vinegar
1 1/2 sugar
3 tablespoons oil, divided
1/3 cup salted peanuts
6 small dried hot chili peppers
1 1/2 teaspoons ginger
2 green onions, cut in 1 1/2 inch pieces

Combine 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and salt in bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.

Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth, sugar and remaining 1 1/2 teaspoons cornstarch in bowl; mix well and set aside.

Heat 1 tablespoon of oil in skillet. add peanuts and cook until golden. Remove and set aside.

Heat remaining two tablespoons of oil in skillet. Add chili peppers and stir fry about 1 minute. Increase heat to high. Add chicken and stir fry 2 minutes. Add ginger; stir-fry until chicken is cooked, about 1 more minute. Add onions and peanuts to skillet. Stir in cornstarch mixture; cook and stir until sauce boils and thickens.

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