Kung Pao Chicken
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken |
| MARK REYNOLDS (KPVF30A | ||
| 1 | lb | Boned chicken breast cut in 1" cubes. |
| 5 | tb | Soy sauce. |
| 1 1/2 | tb | -cold water. |
| Cornstarch. | ||
| 1/4 | ts | Garlic salt. |
| 4 | Whole dried red chiles (up to 8) | |
| 1 1/2 | tb | Sherry. |
| 1 1/4 | tb | Sugar. |
| 1/2 | ts | Salt. |
| 2 | ts | Sesame oil. |
| 1 1/4 | c | Cooking oil. |
| 1 1/2 | ts | Ginger root; minced |
| 1/2 | c | Unsalted peanuts. |
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