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Another Kung Pao Chicken

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“Another great recipe from Thai Cooking and More. If you can't find dried hot red chile peppers, you can use this in substition - little different flavour but very good - substitute 1 can diced green chili's and 1 Tbsp hot chili paste - Sombel Oelek is my favourite Serve over or with rice NOTE - prep time includes 30 minutes of marinating time.”

Ingredients Nutrition


  1. For marinade, combine 2 tsps cornstarch, 2 tsp soy sauce, 2 tsp sherry, and salt in a large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
  2. Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
  3. Heat 1 Tbsp oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove; set aside.
  4. Heat remaining 2 Tbsp oil in wok over medium heat. Add chile's stir-fry until chiles just begin to char; about 1 minute.
  5. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stiry-fry until chicken is cooked through, about 1 minute.
  6. Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.

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