Kung Pao Chicken

I made this.

Servings: 5

INGREDIENTS

2 lbs boneless chicken breast
1T each dry sherry and cornstarch
1/2 tsp salt
1/4 tsp black pepper
4T olive oil
4-6 hot, dry red chili peppers
1/2 cup salted peanuts (or carrots)
1 tsp each minced garlic and ginger
2c (1lb) frozen stir-fry vegetables

Cooking sauce
2T soy sauce
1T each white wine vinegar and dry sherry
1 cup chicken broth
1T each cornstarch and sugar

STEPS

1) Cut chicken in one-inch pieces.

2) In a bowl combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir in 1T of the oil and let stand 15 minutes to marinate

3) Start the rice (1 cup rice, 1 1/2 cups water, 1T butter, 1 tsp salt)

4) Prepare cooking sauce and set aside

5) Heat a wok or wide frying pan over medium-high heat. Add 1T of the oil, whole peppers, peanuts, and cook until peppers just begin to char. Remove from pan and set aside

6) Add remaining 2T of the oil and increase heat to high.

7) When pan is hot, add garlic and ginger. Stir once, then add chicken and stir-fry until opaque (about 3 minutes)

8) Add peppers, peanuts and frozen vegetables to the pan

9) Stir cooking sauce, add to pan and cook, stirring, until sauce bubbles and thickens. Serve over rice.


NOTES

From: "Chinese Cookbook" (Sunset, 1979)