Ming's Kung Pao Chicken
Source of Recipe
Internet
List of Ingredients
1/4 cup canned chicken broth
1/4 cup soy sauce
1/4 cup dry Sherry
1 Tbsp cornstarch
1 garlic clove, minced
1/2 tsp bottled chili sauce
1 whole boneless chicken breast, skinned and cut into 1/4 " strips
1 Tbsp cornstarch
2 Tbsp peanut oil or vegetable oil
4-5 dried hot red chilies(adjust to how much heat you can stand)
2 garlic cloves, minced
6-7 green onions, cut into 3" pieces
1/2 cup snow peas
1 8 once can water chestnuts, drained
1/2 cup dry-roasted unsalted peanuts
Freshly cooked brown or white rice
Recipe
Blend first six ingredients in bowl. Set sauce aside.
Mix chicken with 1 Tbsp cornstarch until well coated. Heat oil in wok or heavy large skillet over high heat. Add chilies and 2 minced garlic gloves and cook until aromatic, about 30 seconds. Add chicken and cook until browned, stirring frequently, 1-2 minutes. Remove chicken using slotted spoon. Add green onions and snow peas and stir-fry 1 minute. Add chicken and water chestnuts and stir-fry 30 seconds. Mix in peanuts. Stir sauce and add to wok, stirring until thickened. Serve immediately over rice.
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