RE:[CH] Kung Pao Chicken???
Robert L (rlusk12@earthlink.net)
Sun, 28 Feb 1999 23:26:16 -0800
Im sure that there has already been a million posts on this one but here
is one of my favorites. There are quite a few more at my website under
the chicken heading.
(This is a modified version of Glen G Hosey's recipe, posted back in 96)
SAUCE:
3/4 c Chicken Broth
2 tb Soy Sauce
1 tb Cornstarch
1 tb Rice Vinegar
1 ts Sugar
1/4 ts Sesame Oil
CHICKEN & VEGETABLES:
2 tb Cornstarch
3 tb Soy Sauce
3 tb Dry Sherry
1 lb Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
6 tb Oil, Divided
12 Dried Red Chilies (split in half for more fun)
1/4 c Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
2 stalks celery, cut on the extreme bias.
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.
Enjoy.
--
Robert Lusk aka:
The Pepper Fool
http://www.PepperFool.com
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