July 5, 2010

Kung Pao Chicken

Ingredients (Yield: 4 servings)

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


  1. Cut chicken into 1-inch square pieces; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes.
  2. Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper. Dissolve cornstarch in 2 Tbsp. water.
  3. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove.
  4. Heat remaining 2 Tbsp. oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer.
  5. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.

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