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Threshold of Pain Kung Pao Chicken

Threshold of Pain" Kung Pao Chicken comes together with Roasted Peanuts, Fresh Ginger Crushed And Minced, Fresh Garlic Crushed And Minced, Cornstarch, and Cold Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 1/2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 tsp
• 1 tsp
• Peanut Oil For Frying
• 4
• 2
• 2

Method (preview)

1. 1

   Make the marinade: Mix all ingredients and stir to dissolve cornstarch.

2. 2

   Add chicken and marinate 30 minutes or longer.

3. 3

   Mix sauce and set aside.

4. 4

   Heat a bit peanut oil in the wok until just shy of smoking.

5. 5

   Add chicken and stir fry until it is cooked and turns white.

6. 6

   Remove and set aside.

7. 7

   Add more oil to the wok, and reheat until almost smoking.

8. 8

   Stir fry red peppers until they are crisp and start to turn black.

9. 9

   Add ginger and garlic and stir fry for about 10 seconds, stirring constantly.

10. 10

    Add the sauce, stirring constantly until slightly thickened.

11. 11

    Add the chicken and stir until tyhe chicken is heated through and the sauce is thick.

12. 12

    Remove from heat and stir in the peanuts.

13. 13

    Serve over white rice, garnished with chile and scallion slices.

14. 14

    CHILE-HEADS DIGEST V3 #007

15. 15

    Archive, http://www.erols.com/hosey.