Kung Pao Chicken
Ingredients
2 tbsp. wine vinegar
2 tbsp. soy sauce
2 tsp. sugar
1 lb. boneless skinless chicken breast, cut in bite-size pieces
1 Tbsp. cornstarch
1 tbsp. oil
1 green pepper, cut in chunks
2 whole dried chili peppers or 1 tsp. crushed red pepper
2 medium green onions, chopped
2 cloves garlic, minced
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1/4 cup peanuts, dry roasted and unsalted
Preparation Mix together wine vinegar, soy sauce and sugar; set aside. Coat chicken pieces with potato starch in a bowl or plastic bag. Heat oil in large skillet or wok. Add chicken, green pepper chunks, broccoli and chili peppers and stir-fry 5 to 7 minutes until chicken is cooked. Remove from pan and add onion, garlic and ginger. Stir-fry 30 seconds. Add wine vinegar mixture and chicken and vegetables stirring to coat chicken. Mix in peanuts. Heat through. Remove dried chili peppers before serving. Serve over rice. Yield Serves 4 Time (minutes) Prep Time: 20 Cook Time: 10 Total Time: 30
Ingredients
2 tbsp. wine vinegar
2 tbsp. soy sauce
2 tsp. sugar
1 lb. boneless skinless chicken breast, cut in bite-size pieces
1 Tbsp. cornstarch
1 tbsp. oil
1 green pepper, cut in chunks
2 whole dried chili peppers or 1 tsp. crushed red pepper
2 medium green onions, chopped
2 cloves garlic, minced
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1/4 cup peanuts, dry roasted and unsalted
Preparation Mix together wine vinegar, soy sauce and sugar; set aside. Coat chicken pieces with potato starch in a bowl or plastic bag. Heat oil in large skillet or wok. Add chicken, green pepper chunks, broccoli and chili peppers and stir-fry 5 to 7 minutes until chicken is cooked. Remove from pan and add onion, garlic and ginger. Stir-fry 30 seconds. Add wine vinegar mixture and chicken and vegetables stirring to coat chicken. Mix in peanuts. Heat through. Remove dried chili peppers before serving. Serve over rice. Yield Serves 4 Time (minutes) Prep Time: 20 Cook Time: 10 Total Time: 30