Kung Pao Chicken
| Yield: | 1 Servings |
| Categories: | Chicken, Chinese |
| 1 1/4 | lb | Skinless, boneless chicken breasts, cut into one-inch pieces |
| 1 | Egg white | |
| 1 | tb | Cornstarch PLUS |
| 1 | ts | Cornstrach |
| 1 | ts | Szechwan chili paste with garlic |
| 2 | tb | Soy sauce |
| 1 | ts | Dry sherry |
| 1 | ts | Red wine vinegar |
| 1/4 | c | Chicken broth |
| 1 | ts | Oriental sesame oil |
| 3 | Tablespons vegetable oil | |
| 1/2 | c | Raw peanuts |
| 4 | Scallions cut into 1/2-inch lengths | |
| 2 | Garlic cloves, chopped | |
| 1/2 | ts | Crushed hot pepper to taste |
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