|
Quick and Lean Kung Pao Chicken Source: Sunset Magazine.
1/4 cup regular-strength chicken broth 2 Tablespoons soy sauce 2 Tablespoons dry sherry 1 teaspoon cornstarch 1 teaspoon Oriental sesame oil 3/4 lb. chicken meat, cut into 1/4 by 2-inch pieces 3 garlic cloves, chopped or slivered 1/4 to 3/4 teaspoon crushed dried hot red chilies About 1 Tablespoon salad oil 10 green onions, ended trimmed (6 cut into 1 1/2 -inch pieces, 4 reserved for garnish) 1/3 cup unsalted dry-roasted peanuts About 4 cups hot cooked rice
Mix broth, soy, sherry, cornstarch and sesame oil to blend; set aside.
Mix chicken with garlic and chilies.
In a wok or 12-inch frying pan over high heat, heat 2 teaspoons oil until hot. Add half the chicken mixture; stir-fry until chicken has golden brown tinge and is no longer pink in thickest part (cut to test), about 3 minutes; remove to a dish. Repeat with remaining chicken, adding oil as needed.
Return cooked chicken to wok; stir in reserved sauce, onion pieces and nuts. Cook, stirring until sauce bubbles and thickens, about 1 minute.
Serve with rice; add onion garnish.
Servings: 4
|