KUNG PAO CHICKEN
3 1/2 tsp. cornstarch, divided
5 tsp. soy sauce, divided
5 tsp. dry sherry, divided
1/4 tsp. salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tbsp. red wine vinegar
2 tbsp. chicken broth or water
1 1/2 tsp. sugar
3 tbsp. vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 tsp. minced fresh ginger
2 green onions with tops, cut into 1 1/2-inch pieces
Additional green onion and dried hot chili pepper for garnish
For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp.
sherry and salt in large bowl, mix well. Add chicken, stir to coat
well. Let stand 30 minutes. Combine remaining 1 1/2 tsp. cornstarch,
3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar
in small bowl, mix well, set aside. Heat 1 tbsp. oil in wok or large
skillet over medium heat. Add peanuts, cook and stir until lightly
toasted. Remove peanuts from wok,set aside. Heat remaining 2 tbsp.
oil in wok over medium heat. Add chili peppers, stir-fry until
peppers just begin to char, about 1 minute. Increase heat to high.
Add chicken mixture, stir-fry 2 minutes. Add ginger, stir-fry until
chicken is no longer pink in center, about 1 minute. Add peanuts
and onions, stir-fry 1 minute. Stir cornstarch mixture,add to wok.
Cook and stir until sauce boils and thickens. Garnish, if desired.
Makes 3 servings.