CHINESE RECIPES:Kung Pao Chicken

Kung Pao Chicken

INGREDIENTS: SERVINGS 3-4UNITS US

1lb boneless skinless chicken breast, cut into 1 inch pieces

1tablespoon cornstarch

2teaspoons light sesame oil or 2 teaspoons vegetable oil

3tablespoons green onions, chopped with tops

2garlic cloves, minced

1⁄4-1 1⁄2teaspoon crushed red pepper flakes (to your own taste)

1⁄2teaspoon powdered ginger (can use fresh grated if preferred)

2tablespoons rice wine vinegar

2tablespoons soy sauce

2teaspoons sugar

1⁄3cup dry roasted peanuts

4cups cooked rice, hot

DIRECTIONS

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.