Ingredients
-
3 1/2
-
5
-
5
-
1/4
-
3
-
1
-
2
-
1 1/2
-
3
-
1/3
-
-
-
-
-
Directions
Kung Pao Chicken II, , The sauce was very bland, sorry.
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Steps
|
1
Done
|
For Marinade, Combine 2 Tsp. Cornstarch, 2 Tsp. Soy Sauce, 2 Tsp. Sherry and Salt in Large Bowl;mix Well. |
|
2
Done
|
Add Chicken;stir to Coat Well. |
|
3
Done
|
Let Stand 30 Minutes. |
|
4
Done
|
Combine Remaining 1 1/2 Tsp. Cornstarch, 3 Tsp. Soy Sauce, 3 Tsp. Sherry, Vinegar, Chicken Broth and Sugar in Small Bowl;mix Well, Set Aside. |
|
5
Done
|
Heat 1 Tbsp. Oil in Wok or Large Skillet Over Medium Heat. |
|
6
Done
|
Add Peanuts;cook and Stir Until Lightly Toasted. |
|
7
Done
|
Remove Peanuts from Wok;set Aside. Heat Remaining 2 Tbsp. Oil in Wok Over Medium Heat. |
|
8
Done
|
Add Chili Peppers;stir-Fry Until Peppers Just Begin to Char, About 1 Minute. Increase Heat to High. |
|
9
Done
|
Add Chicken Mixture; Stir-Fry 2 Minutes. |
