Kung Pao Chicken 4 boneless skinless chicken breasts, cut in 1/2-inch cubes 2 teaspoons fresh ginger, minced 2 teaspoons fresh garlic, minced 2 whole green onions, minced 10 whole green onions, cut into 1/2-inch pieces 3/4 cup peanut oil 6-8 chile peppers; whole and dried, cut in half 1 cup peanuts (unsalted, roasted) Sesame oil
For the marinade: 2 eggs 1 teaspoon salt 2 tablespoons cornstarch 1-1/3 tablespoons peanut oil For the sauce: 1 teaspoon chile paste with garlic 3/8 cup water or chicken stock 2 tablespoons dry sherry or rice wine 2 teaspoons granulated sugar 1/4 cup soy sauce For the marinade: Combine eggs, salt, cornstarch and 1-1/3 tablespoons peanut oil; mix until smooth. Add chicken and set aside for 30 minutes. For the sauce: Combine chile paste, water or stock, sherry or wine, sugar and soy sauce. To a heated wok, add 1/2 cup peanut oil. When oil is hot, add marinated chicken and stir-fry about 2 minutes until it loses its pink color. Remove chicken and set aside in bowl. In the same wok, heat 1/4 cup peanut oil. Add peppers and stir-fry about 30 seconds until they turn black. Remove peppers. Add vegetables and stir-fry 30 seconds. Add sauce and stir until it comes to a boil. Return chicken to wok and stir-fry 1 minute to heat through. Add peanuts and stir-fry 1 minute. Remove from heat, stir in sesame oil, if desired, and serve immediately. http://groups.yahoo.com/group/Simply-Spicy/ Like your food with a lil kick? ____________________________________________________________________________________ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
