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Main dishes

Kung Pao Chicken

Kung Pao Chicken recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breast strips get a 15-minute marinade in sherry and cornstarch to make this classic dish. The rest of the recipe is skillet-quick and simple.
time
prep:
25 min
total:
40 min
servings
total:
4 servings

What You Need

12
 ounces boneless skinless chicken breasts
1
 tablespoon dry sherry
1
 teaspoon cornstarch
1/4
cup  water
1/4
cup  soy sauce
4
teaspoons  cornstarch
1
 tablespoon sugar
1
 teaspoon vinegar
 Few dashes bottled hot pepper sauce
1
 tablespoon cooking oil
2
teaspoons  grated fresh ginger
2
cloves  garlic, minced
6
 green onions, cut into 1/2-inch pieces (1 cup)
1/2
cup  dry roasted peanuts
2
cups  hot cooked rice
 Green onion fans (optional)

Make It

1. Cut chicken into 3/4-inch pieces. In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.

2. For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from the center of the wok.

4. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.

K:63615v0:148213     Copyright - © [1994-2013] Meredith Corporation
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