Another Kung Pao Chicken
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 3 1⁄2 teaspoons cornstarch, divided
- 5 teaspoons soy sauce, divided
- 5 teaspoons dry sherry, divided
- 1⁄2 teaspoon salt
- 3 boneless skinless chicken breasts (about 1 pound)
- 2 tablespoons chicken broth
- 1 tablespoon red wine vinegar
- 3 tablespoons vegetable oil, divided
- 1⁄3 cup peanuts, blanched
- 6 -8 small dried hot red chili peppers
- 1 1⁄2 teaspoons fresh ginger, minced
- 2 green onions, cut into 1 1/2 inch pieces
directions
- For marinade, combine 2 tsps cornstarch, 2 tsp soy sauce, 2 tsp sherry, and salt in a large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
- Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
- Heat 1 Tbsp oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove; set aside.
- Heat remaining 2 Tbsp oil in wok over medium heat. Add chile's stir-fry until chiles just begin to char; about 1 minute.
- Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stiry-fry until chicken is cooked through, about 1 minute.
- Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
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