Kung Pao Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 4 tablespoons chicken stock
• 1 teaspoon chinese red pepper sauce
• 2 whole boneless skinless chicken breasts (cut in 1 inch cubes)
• 1 egg
• 1 tablespoon sherry wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 16 scallions (cut in 1/2 inch lengths)
• 1 inch fresh ginger (diced)
• 1 cup roasted unsalted peanuts

Recipe

• 1 combine 4 t soy sauce, 1 1/2 t cornstarch, sugar, sesame oil, chicken stock, and pepper sauce and set aside.
• 2 combine chicken, egg , sherry and 1 t cornstarch and marinate 15 minutes.
• 3 over medium-high heat, heat oil in wok, then add chicken with marinade and cook 3 minutes.
• 4 remove chicken and drain.
• 5 add scallions and ginger to wok and stir fry 30 seconds.
• 6 add sauce and heat through.
• 7 return chicken to wok and add peanuts and stir fry 1 minute or until sauce thickens.