Kung Pao Chicken

Recipe by MicheleKln
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse chicken and pat dry.
  • Cut into 3/4 inch pieces.
  • In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
  • Let stand for 15 minutes.
  • For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.
  • Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.
  • Stir sauce and add to center of wok.
  • Cook and stir until thick and bubbly.
  • Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through.
  • Serve over hot rice.
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