Kung Pao Chicken

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 1 tablespoon stir-fry sauce (i.e. soy vey)
• 1 teaspoon chili paste (*preferably with garlic)
• 1 pinch salt
• 1 pinch pepper
• 3 -5 drops sesame oil
• 1 tablespoon sherry wine
• 1 teaspoon rice wine vinegar
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon sugar
• 1 tablespoon water
• 1 garlic clove, crushed
• peanut oil or canola oil
• 1/2 cup roasted peanuts
• 10 dried red chili peppers
• 1 large garlic clove, smashed
• 1 1/2 cups diced chicken (thigh meat - 4 thighs should be enough)
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 tablespoon cornstarch, slurry made with

Recipe

• 1 marinate chicken in a small amount of soy, sherry, ginger, sesame oil, s/p.
• 2 combine sauce ingredients.
• 3 stir-fry peanuts; remove.
• 4 stir-fry dried chili peppers; remove.
• 5 stir-fry smashed garlic until browned; remove.
• 6 stir-fry chicken; add 1 tbs of sauce mixture, stir-fry a few more seconds and remove.
• 7 stir-fry carrots and celery for 2 minutes; add 1 tbs of sauce mixture, cover and cook for 1 minute.
• 8 remove cover and return chicken, peanuts, and dried red chili peppers to wok. add remaining sauce mixture and combine all ingredients.
• 9 thicken sauce with cornstarch slurry so that all ingredients are well coated (there should be very little sauce remaining in bottom of wok).
• 10 serve immediately.