Recipe - Quick And Lean Kung Pao Chicken

One fourth cup Regular strength chicken
broth
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 teaspoon Cornstarch
1 teaspoon Oriental sesame oil
Three fourths pound Chicken meat cut into 1/4by
2in pieces
3 Cloves garlic; chopped or
slivered
One fourth (up to)
Three fourths teaspoon Crushed dried hot red
chillies (more for you
chileheads)
1 tablespoon Salad oil
10 Green onions; ends trimmed
(6 cut into 1 1/4in
pieces; 4 reserved for
garnish)
1/3 cup Unsalted dryroasted peanuts
4 cup Hot cooked rice; about

(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil
to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12in
fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken
mixture; stirfry untill chicken has golden brown tinge and is no longer
pink in thickest part, about 3 minutes; remove to dish repeat with
remaining chicken, add oil as needed. Return cooked chicken to wok;stir in
reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles
and thickens, about 1 minute. Serve with rice; add onion garnish. Serves
four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g
sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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