Kung Pao Chicken From "Chinese Cooking" (Very Good)
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken, Badams |
| 1 | Chicken breast; (about 1 lb.), skinned, boned and cubed | |
| 2 | ts | Cornstarch |
| 3 | tb | Light soy sauce |
| Salt | ||
| 1/2 | Egg white; lightly beaten | |
| 1 | sl | Ginger root; smashed and minced |
| 3 | Dried red chile peppers; seeds removed | |
| 1 | Green bell pepper; cut into 1 inch squares | |
| 1 | sm | Onion; cut into 1 inch squares |
| 1 | Clove garlic; smashed and minced | |
| 1 | Green onion; minced | |
| 1 | tb | Chinese rice wine; or dry sherry |
| 2 | ts | Sugar |
| 1 | ts | Vinegar |
| 3 | tb | Stir-fried peanuts*** or roasted peanuts |
| Water | ||
| Peanut oil |
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