Asian: Kung Pao Chicken 19 by Recipe Cottage

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	Kung Pao Chicken 19

		Kung Pao Chicken (PepperFool) 3/4 cup chicken broth 3 Tbsp soy sauce 2 Tbsp dry sherry 1 Tbsp cornstarch 1 Tbsp rice vinegar 1 tsp sugar 1/4 tsp sesame oil 1/2 tsp cornstarch 3 Tbsp soy sauce 3 Tbsp dry sherry 1/4 tsp sesame oil 3 boneless, skinless chicken breasts, cut into 2-inch strips 3 Tbsp oil 12 dried red chilies 2 or 3 fresh serranos or jalapenos, cut into strips, optional 1/4 cup unsalted dry roasted peanuts 8 oz sliced water chestnuts 2 stalks celery, cut on a bias 1 cup broccoli stems, cut thin a bias 1 red bell pepper, cut into strips 3 tsp fresh garlic, minced (6 cloves) 2 Tbsp minced fresh ginger 1/4 cup sliced green onions (about 3) In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce, sherry and oil; mix well. Add chicken; toss gently to coat. Set aside. In a large, hot nonstick skillet or wok, heat 1 tablespoon oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 1 tablespoon oil in same skillet. Add water chestnuts, bell pepper, broccoli, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally. Alternate: Heat wok or heavy Dutch oven over high heat. Cook nuts and Chiles in 1 Tbsp oil until the nuts brown, do not remove, add chicken. Stir fry for 2 minutes. Add 1 Tbsp oil. and stir fry vegetables another 2 minutes. It will just start to burn, add the sauce heat through and garnish with Scallions.