Kung Pao Chicken II

Name: Kung Pao Chicken II
Yield: 3 serving(s)
Ingredients: 3 1/2 teaspoons cornstarch, divided; 5 teaspoons soy sauce, divided; 5 teaspoons dry sherry, divided; 1/4 teaspoon salt; 3 boneless skinless chicken breast halves, cut into bite-size pieces; 1 tablespoon red wine vinegar; 2 tablespoons chicken broth or 2 tablespoons water; 1 1/2 teaspoons sugar; 3 tablespoons vegetable oil, divided; 1/3 cup salted peanuts; 6 -8 small dried hot chili peppers; 1 1/2 teaspoons fresh ginger, minced; 2 green onions, with tops, cut into 1 1/2-inch pieces; to taste green onion (for garnish); to taste dried hot chili peppers (for garnish)

Submitted by Ed Paulhus

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Ingredients:: 15
Serves:: 3

ingredients

3 ¹⁄₂ teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
¹⁄₄ teaspoon salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or 2 tablespoons water
1 ¹⁄₂ teaspoons sugar
3 tablespoons vegetable oil, divided
¹⁄₃ cup salted peanuts
6 -8 small dried hot chili peppers
1 ¹⁄₂ teaspoons fresh ginger, minced
2 green onions, with tops, cut into 1 1/2-inch pieces
to taste green onion (for garnish)
to taste dried hot chili peppers (for garnish)

directions

For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well.
Add chicken;stir to coat well.
Let stand 30 minutes.
Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
Heat 1 tbsp. oil in wok or large skillet over medium heat.
Add peanuts;cook and stir until lightly toasted.
Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
Add chicken mixture; stir-fry 2 minutes.
Add ginger;stir-fry 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.
From Cooking Class CHINESE Cookbook.