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    Kung Pao Chicken


    Source of Recipe


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    List of Ingredients




    1 pound boneless skinless chicken
    5 tablespoons Kikkoman Stir-Fry Sauce -- divided
    1 teaspoon vinegar
    1/2 teaspoon crushed red pepper - (to 3/4 tspn)
    1/4 teaspoon cornstarch
    2 tablespoons water
    3 tablespoons vegetable oil -- divided
    1 large garlic clove -- minced
    1 large onion -- chunked
    2 small green bell peppers -- chunked
    2/3 cup unsalted roasted peanuts

    Recipe



    Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-
    fry
    sauce. Let stand 30 minutes.

    Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar
    and red
    pepper; set aside. Dissolve cornstarch in 2 tablespoons water; set
    aside.

    Heat 1 tablespoon oil in hot wok or large skillet over high heat.
    Add
    chicken and garlic and stir-fry 3 minutes; remove.

    Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1
    minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken,
    stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir
    until sauce boils and thickens. Serve immediately.

    This recipe yields 4 servings.
 

 

 

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