Kung Pao Chicken
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 12 ounces skinless chicken breasts, boneless
- 1 tablespoon sherry wine, I use cream sherry for a slightly sweeter taste.
- 1 teaspoon cornstarch
- 1⁄4 cup water
- 1⁄4 cup soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon rice wine vinegar
- 5 dashes hot pepper sauce, I find the best pepper sauce for this recipe is Cholula Hot Sauce imported
- 1 tablespoon cooking oil
- 2 teaspoons gingerroot, minced
- 2 cloves garlic, minced
- 1 cup green onion, cut in 1/2
- 1⁄2 cup peanuts
- 2 cups rice, hot, cooked
directions
- Rinse chicken and pat dry.
- Cut into 3/4 inch pieces.
- In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
- Let stand for 15 minutes.
- For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.
- Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.
- Stir sauce and add to center of wok.
- Cook and stir until thick and bubbly.
- Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through.
- Serve over hot rice.
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