Quick and Lean Kung Pao Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1/4 | c | Regular strength chicken broth |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 1 | ts | Cornstarch |
| 1 | ts | Oriental sesame oil |
| 3/4 | lb | Chicken meat cut into 1/4-by 2-in pieces |
| 3 | Cloves garlic; chopped or slivered | |
| 1/4 | -(up to) | |
| 3/4 | ts | Crushed dried hot red chillies (more for you chile-heads) |
| 1 | tb | Salad oil |
| 10 | Green onions; ends trimmed (6 cut into 1 1/4-in pieces; 4 reserved for garnish) | |
| 1/3 | c | Unsalted dry-roasted peanuts |
| 4 | c | Hot cooked rice; about |
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