Kung Pao Chicken

31 Dec

5 tsp low sodium soy sauce

5 tsp dry sherry–divided

3 1/2 tsp cornstarch–divided

1/4 tsp salt

3 to 4 boneless, skinless Chicken breast, cut into bite size pieces

2 TBSP water

1 TBSP red wine vinegar

1-1/2 tsp sugar

3 TBSP vegetable oil–divided

1/3 cup salted peanuts

6 small dried hot chili peppers

1-1/2 tsp minced fresh ginger

2 green onions–cut into 1 inch pieces

Combine 2 tsp soy sauce, 2 tsp sherry. 2 tsp cornstarch and salt in a large bowl mixing well. Add chicken and stir to coat. Let stand for 30 minutes. Combine 3 tablespoons soy sauce, 3 tablespoons sherry, water, vinegar, sugar and 1-1/2 teaspoon cornstarch in small bowl. Mix well and set aside. Heat 1 tablespoon oil in a large skillet over medium high heat. Add peanuts and cook until golden brown. Remove and set aside. Add 2 tablespoons oil to skillet and add chili peppers ; stir until peppers turn dark red. Increase heat to high and add chicken and cook stirring constantly for 2 minutes. Add ginger, and cook until chicken is done. Add onions and peanuts, stir in cornstarch mixture. Cook and stir until sauce boils and thickens


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: