Kung Pao Chicken
Sauce:
Chicken:
Heat the oil in a wok over medium high heat, until the oil is hot, but not smoking. Add the chicken and marinade. Stir fry for 3 minutes. Remove chicken, drain and set aside. Add the scallions and ginger to the wok and stir fry for 30 seconds. Add the sauce and heat through. Return the chicken to the wok, along with the peanuts, for about 1 minute until the sauce thickens.
- 4 tbsp soy sauce
- 1 1/2 tbsp corn starch
- 2 tbsp sugar
- 2 tbsp sesame oil
- 4 tbsp chicken stock
- 1 tsp red pepper sauce
Chicken:
- 2 chicken breasts, cut into 1" cubes
- 1 egg white
- 1 tbsp sherry
- 1 tbsp corn starch
- 3 tbsp vegetable oil
- 16 scallions, white parts only - sliced into 1/2" lengths
- 16 very thin slices of ginger, quartered
- 1/2 c. roasted unsalted peanuts (maybe less)
Heat the oil in a wok over medium high heat, until the oil is hot, but not smoking. Add the chicken and marinade. Stir fry for 3 minutes. Remove chicken, drain and set aside. Add the scallions and ginger to the wok and stir fry for 30 seconds. Add the sauce and heat through. Return the chicken to the wok, along with the peanuts, for about 1 minute until the sauce thickens.
