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Gail's Kung Pao Chicken

Gail's Kung Pao Chicken comes together with Soy Sauce, Red Wine Vinegar, Chicken Broth, Oriental Sesame Oil, and Carrots Thin Sliced On Bias. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 2 tsp
• 1 cup
• 2 tsp
• 1/4 cup
• 1 cup
• 3 tbsp
• 1/4 tsp

Method (preview)

1. 1

   MIX Cut chicken breast into thumbnail sized pieces. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside.

2. 2

   Heat oil in wok over medium high heat.

3. 3

   Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white, and pepper pods turn blackish about 4 minutes.

4. 4

   Remove with a slotted spoon and set aside to drain on paper towels.

5. 5

   Stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.

6. 6

   Add chicken back in and stir-fry for one minute.

7. 7

   Add sauce mixture and chow until heated through and thickened.

8. 8

   Add peanuts and mix.

9. 9

   Add snow peas to heat through.

10. 10

    Serve over rice. == Courtesy of Dale & Gail Shipp, Columbia Md. ==