Kung Pao Chicken
From GourmetGal at TSR
List of Ingredients
1 large boneless chicken breast, diced
1 tsp. cornstarch
1 Tbsp. water
1 egg white
1 leek stalk
1 green pepper
1 garlic clove
2 slices fresh ginger root
3 Tbsps. soy sauce
1 Tbsp. cooking sherry
1/2 tsp. salt (omit if desired)
1/2 tsp. sugar
4 Tbsps. oil, divided
1/2 cup unsalted roasted peanuts
1 tsp. hot Chinese chili paste (or more to suit your personal tastes)
Recipe
Combine cornstarch, water and eggwhite. Add to chicken and toss to coat.
Cut leek and pepper into 1/2 inch sections. Mince garlic and ginger
root. Combine soy sauce, sherry, salt and sugar.
Heat 2 Tbsps. oil. Stir-fry chicken until it loses its pinkness (about 2
minutes). Remove from pan.
Heat remaining oil, Add garlic, ginger root, leek and green pepper.
Stir-fry to brown lightly (about 1-2 minutes). Return
chicken to pan and stir-fry 1 minute more.
Stir in soy-sherry mixture to heat thoroughly and blend flavors. Quickly
stir in roasted peanuts. Serve at once.
A variation is to omit the chili paste and add 2 or 3 chili peppers, cut
in half, lengthwise, and add with the garlic, etc.
Also, GourmetGal has used Planter's peanuts out of the can, not necessarily roasted.
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