Kung Pao Chicken Recipe

The combination of spicy, sweet and tangy sauce makes this oriental-inspired chicken dish a winner. A quick and easy weeknight recipe. This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent.

Yield: 2 servings.

Ingredients:

2 skinless, boneless chicken breast halves
1 tablespoon soy sauce

2 teaspoons sugar
2 tablespoons sherry or apple cider
2 teaspoons cornstarch
1/2 cup vegetable oil
5 - 6 water chestnuts
5 red hot peppers
4 oz. chopped peanuts

1/2 teaspoon ground Sichuan pepper

Directions:

1. Cut chicken into 1/2 inch chunks. Mix with soy sauce, sherry and cornstarch.

2. Prepare the sauce: In another bowl, combine the vinegar, soy sauce, oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.

3. Heat 1/2 cup oil in wok or skillet, stir fry chicken chunks. When chicken is cooked, remove the chicken and most of the oil, leaving 2 tablespoons oil in the wok.

4. Add water chestnuts and hot peppers and cook for 5 minutes. Add chicken and peanuts. Pour in the sauce and mix to coat the other ingredients.

5. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

Keywords: Kung Pao Chicken, Recipes, Chicken Recipes, Chinese, Easy Dinner Recipes