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Kung Pao Chicken
1 1/2 lb. chicken breast, cut into 2" x 1/2" pieces
1 t cornstarch
1/2 t salt
dash white pepper
vegetable oil
3-4 cloves garlic, minced
1 t gingerroot, minced
2 T Hoisin sauce
2-3 t chili paste
1 can sliced bamboo shoots, drained
1 green bell pepper, seeded and chopped into 3/4" pieces
1 t. sugar
3 green onions, sliced into 1" lengths
1 c. unsalted roasted peanuts
Combine chicken, cornstarch, salt and pepper. Let stand for 1/2
hour.
In a wok, heat 2 tablespoons oil and stir-fry the chicken until it
turns white. Remove. Heat another 2 tablespoons oil and add
garlic, ginger, hoisin, chilli paste, and bamboo shoots.
Stir fry 1 minute, then add the chicken and the bell pepper, sugar,
and green onions.
Stir-fry 1 minute. Sprinkle with peanuts and serve.
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Kung Pao Chicken 02