Gail's Kung Pao Chicken
| Yield: | 3 Servings |
| Categories: | Chinese, Poultry |
| CHICKEN MIX | ||
| 1 | lb | Boneless chicken breasts |
| 1 | Egg white | |
| 1 | tb | Cornstarch |
| SAUCE MIXTURE | ||
| 1 | ts | Szechuan chili paste with garlic |
| 4 | tb | Soy sauce |
| 2 | ts | Dry sherry |
| 2 | ts | Red wine vinegar |
| 1 | c | Chicken broth |
| 2 | ts | Oriental sesame oil |
| 4 | ts | Cornstarch. |
| VEGETABLES | ||
| 8 | Scallions, cut into 1/2 inch pieces. | |
| 1 | md | Green or red pepper; sliced into strips |
| 1/4 | c | Carrots, thin sliced on bias |
| 1 | Handful of snow peas. | |
| 1/4 | c | Sliced mushrooms |
| OTHER | ||
| 1 | c | Peanuts; Planters low salt |
| (Not dry roasted) | ||
| 5 | Dried hot red peppers | |
| 3 | tb | Oil, peanut |
| 1/4 | ts | Crushed red pepper seeds |
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