July 11, 2010

KUNG PAO CHICKEN


Printed from COOKS.COM


□   2 tbsp. wine vinegar
□   2 tbsp. soy sauce
□   2 tsp. sugar
□   1 lb. boneless, skinned chicken breast, cut in bite sized portions
□   1 tbsp. cornstarch
□   2 tsp. oil
□   4 c. cooked rice
□   3 tbsp. chopped green onions
□   2 cloves garlic, minced
□   1/2 to 1 tsp. crushed red pepper (for less spicy use, smaller amount)
□   1/4 to 1/2 tsp. ground ginger (or 1 tsp. fresh grated) (for less spicy use smaller amount)
□   1/3 c. peanuts, dry roasted and unsalted



Mix together wine vinegar, soy sauce, and sugar; set aside. After cutting chicken, wash cutting board, utensils, and hands in hot soapy water. Coat chicken with cornstarch. Heat oil in large skillet or wok. Add chicken and stir fry 5 to 7 minutes until cooked. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds. Add wine vinegar mixture and chicken, stirring to coat chicken. Mix in peanuts and serve over rice.

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