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Kung Pao Chicken #3

Kung Pao Chicken #3 comes together with Chicken Broth, Soy Sauce, Rice Vinegar, Sugar, and Sesame Oil. Keep it handy for the next time you cook it.

Ingredientes

• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1 tbsp
• 6 tbsp
• 1/4 cup
• 8 oz
• 1 tsp
• 1/4 cup

Preparación (vista previa)

1. 1

   In a small bowl, combine sauce ingredients; set aside.

2. 2

   In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat.

3. 3

   Set aside.

4. 4

   In a large nonstick skillet or wok, heat 2 tablespoons oil.

5. 5

   Add the chilies and peanuts; stir-fry until peanuts start to brown.

6. 6

   Remove peanut mixture from skillet; set aside.

7. 7

   Heat 2 tablespoons oil in same skillet.

8. 8

   Add chicken mixture; stir-fry until chicken is no longer pink in center.

9. 9

   Remove chicken from skillet; set aside.

10. 10

    Heat remaining 2 tablespoons oil in same skillet.

11. 11

    Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute.

12. 12

    Stir sauce; add to vegetables.

13. 13

    Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.