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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken is from Our Favorite Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces chicken breast
1 tsp dry sherry
1 tsp cornstarch
1/4 c water
1/4 c soy sauce
4 tsp corn starch
1 tbsp sugar
1 tsp vinegar
2 tbsp cooking oil
2 tsp grated ginger
2 cloves garlic, minced
6 green onions, cut
1/2 c dry roasted peanuts
2 c hot cooked rice
Directions:
Directions:
Cut chicken into 1/4 inch pieces. In a medium bowl stir together chicken, sherry and the 1 tsp cornstarch. Cover and marinate at room temperature for 15 minutes.

For sauce, in a small bowl stir together water, soy sauce, the 4 tsp cornstarch, sugar, vinegar and hot pepper sauce. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil if necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 3 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion.

 

 

 

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