Kung Pau Chicken
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 pound skinless, boneless chicken breast 1 tablespoon dry sherry 2 teaspoons soy sauce
1 tablespoon cornstarch 1/2 cup plus 1 tablespoon peanut or corn oil 1 cup raw peanuts
1 tablespoon minced fresh ginger 1 tablespoon minced garlic 3 to 6 dried red chiles or arbols, roughly chopped with seeds
1 bell pepper, seeded and cut in 1/2-inch cubes 3 scallions, cut in 1/2-inch slices Sauce: 2 tablespoons soy sauce
2 tablespoons dry sherry 1 teaspoon sesame oil 1/2 teaspoon sugar
1/2 teaspoon Chinese chile sauce



1 Cut chicken into 1/2-inch cubes. Place in bowl with sherry, soy, and cornstarch. Toss well to evenly coat and refrigerate.
2 Heat 1/2 cup of oil in wok over high heat. Fry peanuts, stirring frequently, just until golden and then drain on papper towels. Carefully pour off all but 2 tablespoons oil from wok.
3 Stir-fry chicken just until white. Transfer to platter with slotted spoon.
4 Add remaining tablespoon of oil to wok over high heat. Stir-fry ginger, garlic, and red chiles less than a minute. Add bell pepper and scallions and fry about 20 seconds longer. Pour in the sauce ingredients, chicken, and peanuts. Stir and toss until well combined. Serve hot.

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