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Chinese Kung Pao Chicken

List of Ingredients




Kung Pao Chicken comes to us from the western mountain regions of China. You may have heard of Szechuan cooking (pronounced SEHCH-wahn) - named for the Chinese province of Szechuan. After your kids try this great dish, they'll find it easy to say "yum!" to Chinese Kung Pao Chicken.

Ingredients:

(Cooking note: use a Chinese wok, if available, or a large, deep skillet)

Marinade


1 Tablespoon Light Soy Sauce
1/2 Teaspoon Cornstarch
1/2 Teaspoon Sesame Oil
Basic Ingredients


2 chicken breasts, skinless and uncooked, cut into 1/2 inch cubes
2 Tablespoons Peanut Oil
2 Cloves Minced Garlic
2 Slices Fresh Ginger, minced
1 Large Green Pepper, seeded and cut 1/2 inch cubes
4 Green Onions, chopped
1 Cup Peanuts
Sauce (combine ingredients before cooking begins)


2 Tablespoons Light Soy Sauce
2 Teaspoons Hoisin Sauce (purchase in the international section of your supermarket)
1/2 Teaspoon Sesame Oil



Recipe



Directions:

To prepare the marinade use a medium sized bowl to mix the soy sauce, corn starch, and sesame oil together. Add the cubed chicken to the marinade and let it sit for about 20 minutes. Heat the peanut oil in the wok over medium-high heat, add the chicken, stir frequently, and cook until golden. Remove the chicken, set it aside. Put the garlic and ginger into the heated wok and stir fry for 30 seconds. Add a few more drops of peanut oil to the wok, then add the green pepper, onions and peanuts. Return the chicken to the wok along with the combined sauce ingredients. Continue to cook for about one minute, stirring continuously. Serve over steamed rice.