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Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 12 oz Chicken skinless, boneless; 1 tb Dry sherry; 1 ts Cornstarch; 1/4 c Water; 1/4 c Soy sauce; 4 ts Cornstarch; 1 tb Sugar; 1 ts Vinegar; 3 dashes Hot pepper sauce; 1 tb Cooking oil; 2 ts Ginger root grated; 2 cloves Garlic minced; 1 c Green onions chopped; 1/2 c Dry roasted peanuts; 2 c Hot cooked rice; Green onion fans; optional

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INGREDIENTS

12 oz Chicken ; skinless, boneless
1 tb Dry sherry
1 ts Cornstarch
1/4 c Water
1/4 c Soy sauce
4 ts Cornstarch
1 tb Sugar
1 ts Vinegar
3 dashes Hot pepper sauce
1 tb Cooking oil
2 ts Ginger root ; grated
2 cloves Garlic ; minced
1 c Green onions ; chopped
1/2 c Dry roasted peanuts
2 c Hot cooked rice
Green onion fans; optional

Servings

INSTRUCTIONS

Rinse chicken and pat dry.

Cut into 3/4 inch pieces.

In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.

For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)

Preheat over medium high heat.

Stir-fry gingerroot and garlic in hot oil for 15 seconds.

Add chicken mixture; stir-fry for 3 to 4 minutes or till no pink remains.

Push chicken from center of the wok. Stir sauce.

Add sauce to the center of the wok. Cook and stir till thickened and bubbly.

Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce.

Cook and stir 1 to 2 minutes more or till heated through.

Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.

NOTES

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Kung Pao Chicken

12 oz Chicken skinless, boneless
1 tb Dry sherry
1 ts Cornstarch
1/4 c Water
1/4 c Soy sauce
4 ts Cornstarch
1 tb Sugar
1 ts Vinegar
3 dashes Hot pepper sauce
1 tb Cooking oil
2 ts Ginger root grated
2 cloves Garlic minced
1 c Green onions chopped
1/2 c Dry roasted peanuts
2 c Hot cooked rice
 Green onion fans; optional

Rinse chicken and pat dry.

Cut into 3/4 inch pieces.

In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.

For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)

Preheat over medium high heat.

Stir-fry gingerroot and garlic in hot oil for 15 seconds.

Add chicken mixture; stir-fry for 3 to 4 minutes or till no pink remains.

Push chicken from center of the wok. Stir sauce.

Add sauce to the center of the wok. Cook and stir till thickened and bubbly.

Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce.

Cook and stir 1 to 2 minutes more or till heated through.

Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 4 Servings

Calories: 520
Calories from Fat: 212 (41%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 6.1g
Cholesterol 63mg		19 %
Sodium 444.4mg		15 %
Potassium 314.7mg		8 %
Total Carbohydrate 52.6g		15 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 49.4g
Protein 23.2g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 520

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