 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a great Kung Pao Chicken recipe. I have tried a lot of recipes and there is a lot of variations out there. I always end up making this basic recipe because the whole family enjoys and it can be spiced it up diffently when you want a differnt taste. Ingredients:
1 lb chicken breast |
3 tablespoons peanut oil |
2 tablespoons soy sauce |
5 tablespoons water |
1 tablespoon sherry wine |
1 tablespoon rice vinegar |
3 teaspoons cornstarch |
1 teaspoon sugar |
1 teaspoon crushed red pepper flakes |
8 red chili peppers |
1 teaspoon ginger |
1 cup green onion, chopped |
1/2 cup peanuts |
Directions:
1. Cut up chicken in 1/2 inch pieces and coat with 2 tsp corn starch an set aside.
2. Mix the soy sauce, 4 tbls water and sugar and set aside.
3. Mix 1 tbls water and 1 tsp corn starch and set aside.
4. Heat up wok with 3 tbls of peanut oil.
5. Add chili peppers and cook for 15 seconds.
6. Add chicken and stir fry until cooked.
7. Drain the oil from the wok.
8. Add crushed red pepper flakes, green onions, ginger, peanuts and stir fry.
9. Add sherry and rice vinegar and stir fry.
10. Add soy sauce mixture and bring to a rolling boil.
11. Add cornstarch mixture and stir until it thickens.
12. Serve with rice.
|
|