Kung Pao
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Kung Pao
  Chinese    Poultry  
Last updated 6/12/2012 12:46:30 AM. Recipe ID 6809. Report a problem with this recipe.
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      Title: Kung pao
 Categories: Chinese, Poultry, Ethnic
      Yield: 2 Servings
 
    1/2 lb Chicken breasts, boneless
      4 tb Oil

--------------------------MARINADE-------------------------------
      2 ts Cornstarch
      2 ts Soy sauce
      1 ts Sherry
      1    Egg whites
    1/2 ts Salt
      2 ts Ginger, chopped
      2    Onions, green
    1/4 c  Nuts

-------------------------SEASONING------------------------------
      2 ts Cornstarch
      2 ts Sherry
    1/2 tb Soy sauce
      1 ts Vinegar
    1/2 ts Salt
    1/2 ts Sugar
      2 ts Sesame oil
      4 tb Peanut oil
 
   Cut green onions into 3/4" pieces.
  
   Cut boned breast into small pieces.  Mix cornstarch, soy, wine, and
  slightly beaten egg white.  Add remaining marinade ingredients and
  blend well.  Add chicken and marinate overnight in refrigerator.
  
   Heat oil in wok.  Add chicken.  Stir fry until chicken is white,
  then add ginger and scallion.  Cook a few more seconds, add peanuts,
  add seasonings. When sauce is slightly thickened and coats food,
  remove and serve hot.
  




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Recipe ID 6809 (Apr 03, 2005)

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