Ingredients: |
Ingredients: 1 lb. skinless, boneless chicken breast halves, cut into chunks
2 Tbsp. rice wine or dry vermouth
2 Tbsp. soy sauce
2 Tbsp. chopped garlic
2 tsp. minced fresh ginger
1 Tbsp. sesame oil
1/2 cup toasted peanuts
1/2 tsp. dried red pepper flakes
3/4 C. chicken broth
1 tsp. white vinegar
1 Tbsp. sesame oil
2 tsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp. hoisin sauce
1 red pepper, cut into chunks
4 green onions, sliced
1 (8 ounce) can water chestnuts, drained
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Directions: |
Directions:Toss chicken with wine and soy sauce, and marinate 10
minutes. Mix garlic, ginger, and 1 Tbsp. oil in a small bowl; set aside. Combine peanuts and chiles in a bowl and set aside. Mix broth, vinegar, sesame oil, oyster sauce, hoisin sauce, and cornstarch in a small bowl; set aside. Strain oil off ginger and garlic and heat oil in 12" skillet or wok until almost smoking. Add chicken and cook stirring, once every 10 seconds until cooked through. Add peanuts and chiles and cook 40 seconds more until peanuts are darker in color. Transfer to a warm plate and set aside. Add more oil to the pan and let it reheat briefly, then add red pepper and cook until slightly softened (about 1 minute) then add garlic-ginger mixture 15 seconds until fragrant. Stir broth mixture until recombined and add to the skillet. Stir until sauce has thickened; stir in scallions and pour sauce over warm chicken. Serve with steamed rice. Serves 4. |
This recipe for Kung Pao Chicken is from