Kung pao chicken #3 ****
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Kung pao chicken #3 ****
  Chicken    Chinese  
Last updated 6/12/2012 12:46:30 AM. Recipe ID 6817. Report a problem with this recipe.
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      Title: Kung pao chicken #3 ****
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Chicken Broth
      2 tb Soy Sauce
      1 tb Cornstarch
      1 tb Rice Vinegar
      1 ts Sugar
    1/4 ts Sesame Oil

MMMMM--------------------CHICKEN & VEGETABLES-------------------------
  1 1/2 tb Cornstarch
      1 tb Soy Sauce
      1 tb Dry Sherry
      1 lb Boneless, Skinless Chicken
           - Breasts, Cut Into 2-Inch
           - Strips
      6 tb Oil, Divided
     12    Dried Red Chilies
    1/4 c  Unsalted Dry Roasted Peanuts
      8 oz Sliced Water Chestnuts
      8 oz Sliced Bamboo Shoots
      1    Diced Green Or Red Bell
           - Pepper
      1 ts Fresh Garlic, Minced
      1 ts Minced Fresh Ginger
    1/4 c  Sliced Green Onions
 
  In a small bowl, combine sauce ingredients; set aside. In a medium
  bowl, combine cornstarch, soy sauce and sherry; mix well. Add
  chicken; toss gently to coat. Set aside. In a large nonstick skillet
  or wok, heat 2 tablespoons oil.  Add the chilies and peanuts;
  stir-fry until peanuts start to brown.  Remove peanut mixture from
  skillet; set aside. Heat 2 tablespoons oil in same skillet. Add
  chicken mixture; stir-fry until chicken is no longer pink in center.
  Remove chicken from skillet; set aside.  Heat remaining 2 tablespoons
  oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots,
  garlic and ginger; stir-fry 1 minute.  Stir sauce; add to vegetables.
  Cook, stirring constantly, until sauce is thick and bubbly. Return
  chicken, chilies and peanuts to skillet. Add green onions; heat
  thoroughly, stirring occasionally.
  
  Typed by Syd Bigger.
 




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Recipe ID 6817 (Apr 03, 2005)

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