Kung Pao Chicken

2 Servings
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Kung Pao Chicken Ingredients

2 tb Reduced-sodium soy sauce,	2 Chili peppers, dry,mild
2 tb Dry sherry,	1 oz Unsalted peanuts,
1 Clove garlic, minced	1 md Red bell pepper, cut into
1 ts Ginger root, pared	1/4 c Scallion, sliced diagonally
5 oz Chicken cutlets, cut in 1"	1/4 c Chicken broth,
1 ts Peanut oil (or vegetable	1 ts Cornstarch,

Instructions for Kung Pao Chicken

In a small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic, and gingerroot.; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes. In 12-inch skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. To same skillet,add peanuts and cook over medium-high heat, stirring frequently until nuts are slightly browned, about 1 minute. Transfer nuts to plate; set aside. Using slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, aling with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

Main Ingredient: ChickenCuisine: Chinese