Kung Pao Chicken
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken |
| SAUCE | ||
| 1/2 | c | Chicken Broth |
| 2 | tb | Soy Sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Rice Vinegar |
| 1 | ts | Sugar |
| 1/4 | ts | Sesame Oil |
| CHICKEN & VEGETABLES | ||
| 1 1/2 | tb | Cornstarch |
| 1 | tb | Soy Sauce |
| 1 | tb | Dry Sherry |
| 1 | lb | Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips |
| 6 | tb | Oil, Divided |
| 12 | Dried Red Chilies | |
| 1/4 | c | Unsalted Dry Roasted Peanuts |
| 8 | oz | Sliced Water Chestnuts |
| 8 | oz | Sliced Bamboo Shoots |
| 1 | Diced Green Or Red Bell Pepper | |
| 1 | ts | Fresh Garlic, Minced |
| 1 | ts | Minced Fresh Ginger |
| 1/4 | c | Sliced Green Onions |
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