Recipe - Kung-Pao Chicken

FKDX74E
1 One half pound Chicken breasts; skinned
boned
One half cup Salted peanuts
2 To 4 dried chili peppers
(depending on desired heat)
3 tablespoon Vegetable or peanut oil
2 Green onions w/tops; cut in
1" pieces
1 tablespoon Fresh ginger; grated
1 tablespoon Garlic; minced

CHICKEN MARINADE
2 tablespoon Corn starch
2 tablespoon Dry sherry
One fourth teaspoon White pepper

COOKING SAUCE
3 tablespoon Chicken stock
2 tablespoon Soy sauce
2 tablespoon Corn starch
1 tablespoon Dry sherry
2 tablespoon White wine vinegar
1 tablespoon Sugar

Cut chicken into 1" cubes and marinate for 15 minutes. Heat 1 tbs of
oil in wok on medium heat. When hot, add peanuts & peppers. Chow until
chilis begin to char (if they turn completely black, throw them out and
start over). Remove from wok and set aside. Increase heat to high, add
another tbs of oil. Add garlic and ginger and stir once. Add One half of chicken
and chow until no longer pink in center (about 3 minutes). Remove from wok
and set aside. Add the remaining 1 tbs oil and the remaining chicken
and chow until no longer pink. Return the first batch of chicken
to the wok, together with the peanuts and chilis (leave out the chilis if
you don't want it too hot). Add the green onions and cook for about a
minute. Add the cooking sauce and stir until thickened. Serve over
hot rice. ENJOY!!

Posted to MCRecipe Digest V1 #218

Date: Sun, 15 Sep 1996 20:01:25 +0000

From: Cheryl Gimenez clgimenez@earthlink.net