Gail's Kung Pao Chicken

Recipe Ingredients

		Chicken Mix
1 lb	454g / 16oz	Boneless chicken breasts
1		Egg white
1 tablespoon	15ml	Cornstarch
		Sauce Mixture
1 teaspoon	5ml	Szechwan chili paste with - garlic
4 tablespoons	60ml	Soy sauce
2 teaspoons	10ml	Dry sherry
2 teaspoons	10ml	Red wine vinegar
1 cup	237ml	Chicken broth
2 teaspoons	10ml	Oriental sesame oil
4 teaspoons	20ml	Cornstarch.
		Vegetables
8		Scallions - cut into 1/2
1		Green or red pepper - sliced into strips (medium)
1/4 cup	27g / 1oz	Carrots - thin sliced on bias
1		Snow peas.
1/4 cup	59ml	Sliced mushrooms
		Other
1 cup	237ml	Peanuts - planters low salt
		(not dry roasted)
5		Dried hot red peppers
3 tablespoons	45ml	Oil - peanut
1/4 teaspoon	1.3ml	Crushed red pepper seeds

Recipe Instructions

Cut chicken breast into thumbnail sized pieces. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white, and pepper pods turn blackish about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point ~ remove from chicken and place back in wok as you are stir frying the vegetables.

Add peanut oil to wok. (if needed) Stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back in and stir-fry for one minute. Add sauce mixture and chow until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice. == Courtesy of Dale and Gail Shipp, Columbia Md.

Source:
Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.