Kung Pao Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 12 | oz | Skinless; boneless chicken breast halves |
| 1 | tb | Dry sherry |
| 1 | ts | Cornstarch |
| 1/4 | c | Water |
| 1/4 | c | Soy sauce |
| 4 | ts | Cornstarch |
| 1 | tb | Sugar |
| 1 | ts | Vinegar |
| Few dashes bottled hot pepper sauce | ||
| 1 | tb | Cooking oil |
| 2 | ts | Grated gingerroot |
| 2 | Cloves garlic; minced | |
| 6 | Green onions (1 cup); cut in 1/2' pieces | |
| 1/2 | c | Dry roasted peanuts |
| 2 | c | Hot cooked rice |
| Green onion fans; optional |
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