Ingredients
-
4
-
1 1/2
-
2
-
2
-
4
-
1
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Kung Pao Chicken, Good home version of a restaurant favourite. Serve with rice. Use more pepper sauce if you like it spicy!, Good home version of a restaurant favourite. Serve with rice. Use more pepper sauce if you like it spicy!
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Steps
|
1
Done
|
Combine 4 T Soy Sauce, 1 1/2 T Cornstarch, Sugar, Sesame Oil, Chicken Stock, and Pepper Sauce and Set Aside. |
|
2
Done
|
Combine Chicken, Egg White, Sherry and 1 T Cornstarch and Marinate 15 Minutes. |
|
3
Done
|
Over Medium-High Heat, Heat Oil in Wok, Then Add Chicken With Marinade and Cook 3 Minutes. |
|
4
Done
|
Remove Chicken and Drain. |
|
5
Done
|
Add Scallions and Ginger to Wok and Stir Fry 30 Seconds. |
|
6
Done
|
Add Sauce and Heat Through. |
|
7
Done
|
Return Chicken to Wok and Add Peanuts and Stir Fry 1 Minute or Until Sauce Thickens. |
