Recipe - Kung Pao Chicken 2

3 One half teaspoon Cornstarch; divided
5 teaspoon Soy sauce; divided
5 teaspoon Dry sherry; divided
One fourth teaspoon Salt
3 Chicken Breast Halves*;
skinned & boned
1 tablespoon Red wine vinegar
2 tablespoon Chicken broth or water
1 One half teaspoon Sugar
3 tablespoon Vegetable oil,; divided
1/3 cup Peanuts
6 small Dried hot chili peppers; or
to taste
1 One half teaspoon . fresh ginger; minced
2 Green onions with tops; cut
1 1/2inch piece

GARNISH
Green onion
Dried hot chili peppers

For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry
and salt in large bowl; mix well. Add chicken and stir to coat well. Let
stand
30 minutes.

Combine remaining 1 One half tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry,
vinegar, chicken broth and sugar in small bowl; mix well. Set aside.

Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook
and stir until lightly toasted. Remove peanuts from wok; set aside.

Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers;
stirfry until peppers just begin to char, about 1 minute.

Increase heat to high. Add chicken mixture; stirfry 2 minutes. Add
ginger; stirfry until chicken is no longer pink in center, about 1 minute.

Add peanuts and onions; stir fry 1 minute.

Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and
thickens. Garnish, if desired. Makes 3 servings.
Posted to MCRecipe Digest V1 #262

Date: Sun, 27 Oct 1996 05:03:22 0500 (EST)

From: Bill Spalding billspa@icanect.net

NOTES : *Cut in bitesized pcs.