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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Devin Fagan


1 pkg. boneless chicken thighs (6 - 8 in package)
1/4 c. flour
salt and pepper
1 T. oil
1 red pepper - cut into big pieces
1 green pepper - cut into big pieces
1 onion - chopped
1 c. peanuts
6 T. soy sauce
2 T. honey
6 T. rice vinegar
2 minced garlic cloves
1 T. cornstarch
3 T. water
red pepper flakes - to taste

Cut the chicken into bite size pieces. Salt and pepper the chicken well. Coat with the flour. Add the oil to the pressure cooker and set the cooker to Browning. When the oil is hot add half of the chicken. Remove chicken when browned and do remaining chicken. When all is browned add it back to pot. Add the minced garlic. Close the lid and use the Low Pressure Cooking setting for 15 minutes. Cut up the remaining vegetables. Set aside. Mix up the sauce ingredients in a small bowl. Set aside. When timer goes off release the pressure carefully. I use tongs to move mine. 1st Method If you want the veggies to be as cooked as mine were then add the onions and peppers to the pot. Put the lid back on and cook on the Low Pressure setting for 5 minutes. Release pressure and lid. 2nd Method would be after the chicken is done, add the vegetables to the pan on saute. When they are soft enough but still hold their shape finish with the next step. This method would make it more similar to what you would get in a Chinese restaurant. Set to Saute: Add the peanuts and the sauce to the pot. Stir until thickened. Serve over rice.




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