Kung Pao Chicken II
Recipe Number: 347
Contributor: Snowy Owl
Rating: Recipe Unrated
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Serves:
4
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
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| Ingredients: |
1 pound boneless, skinless chicken
2 tablespoons sake, (or white wine)
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons cornstarch dissolved in 2 tablespoons water
1 ounce Asian chili paste
1 teaspoon white vinegar
2 teaspoons brown sugar
4 green onions, cut diagonally into ? inch pieces (include the green)
1 tablespoon garlic chopped
1 can water chestnuts
4 ounces skinless, unsalted peanuts, lightly chopped
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| Cooking
Instructions: |
Place chicken breasts in the freezer for an hour or so before cutting into bite sizes pieces.
Marinade: Combine 1 tablespoon sake, 1 table spoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch mixture and mix well. Place chicken pieces in a glass bowl and add the marinade. Toss to coast, cover and refrigerate for 1 hour.
Sauce: In a small bowl combine 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon cornstarch mixture, chili paste, vinegar and sugar. Mix together and add the green onion, garlic, water chestnuts, and peanuts.
Remove chicken from the marinade and saut? in a hot wok until the meat is just white and the juices run clear. Add a little peanut oil if necessary. Remove the chicken from the wok and keep warm in a bowl.
Lower heat and add the sauce. Heat the sauce slowly until aromatic. When the sauce is aromatic, add the chicken to the wok and simmer together until heated through and the sauce thickens.
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| Serving
Suggestions: |
| Serve over rice |
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