Kung Pao Chicken
Servings: 6
Ingredients
- 4 boneless skinless chicken breasts, cut into bite size pieces
- 2 tbsp soy sauce
- 2 tbsp sherry
- 2 tsp cornstarch
- 1 tsp sambal oelek
- canola oil
- 3/4 cup peanuts
- 1/2 tsp chili flakes
- 2 tsp fresh ginger minced
- 3 green onions sliced into 1 inch pieces
Kung Pao Sauce
- 4 tsp soy sauce
- 4 tsp sherry
- 4 tbsp chicken broth
- 2 tbsp red wine vinegar
- 3 tsp sugar
- 3 tsp cornstarch
Instructions
- In a bowl combine 2 tbsp soy sauce, 2 tbsp sherry, 2 tsp cornstarch and sambal oelek. Mix well and add chicken stirring to coat. Let marinate for 30 minutes.
- In second bowl or measuring cup whisk together your sauce ingredients. Set aside.
- In wok or stir fry pan heat 1 tbsp oil over medium high heat.
- Add peanuts and cook until golden. This will only take a minute or two so keep your eyes on the pan. Remove when golden and set aside.
- Add 2 tbsp oil and your chili flakes cooking for about 1 minute. Drop in your chicken and stir fry for about 2 minutes.
- Add in ginger and cook for another minute.
- Next add in green onions and the golden peanuts.
- Stir cornstarch mixture and add to wok. Gently mix and cook another minute or until mixture thickens.
- Serve over pre-cooked rice or noodles.