Kung Pao Chicken Ingredients 2 tbsp. each reduced-sodium soy sauce, dry sherry 1 clove garlic, minced 1 tsp. minced ginger root 5 oz. skinless chicken breasts, cubed 1 tsp. peanut or vegetable oil 2 to 3 mild, dried chili peppers 1 oz. unsalted shelled roasted peanuts 1 medium red bell pepper, cut into matchstick pieces 1/4 cup each diagonally-sliced scallions, canned; ready-to-serve chicken broth 1 tsp. cornstarch Directions In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes. In a nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. Add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 - 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 - 2 minutes. Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts. Cook, stirring constantly, until mixture comes to a boil and thickens, 2 - 3 minutes. Makes 2 servings. Can be doubled.
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