Ingredients
-
-
2
-
1
-
3/4
-
-
1/4
-
1/4
-
3
-
2
-
1
-
2
-
2
-
2
-
-
2 1/2
Directions
Kung Pao Chicken (Martin Yan), , looks very good!, Great recipe! We loved the perk from the balsamic vinegar & sherry The sauce is the star and I was glad to have enough to spoon onto rice Thank you for sharing the recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Marinade Ingredients in a Bowl. Stir to Coat Chicken Well. Let Stand 10 Minutes. |
|
2
Done
|
in Another Bowl, Combine All Sauce Ingredients. |
|
3
Done
|
Place a Wok Over High Heat Until Hot. Add 2 Tablespoons Oil, Swirling to Coat Sides. Add Chiles and Cook, Stirring, Until Fragrant, About 10 Seconds. |
|
4
Done
|
Add Chicken and Stir-Fry 2 Minutes. Remove Chicken and Chiles from Wok. |
|
5
Done
|
Add Remaining 1/2 Tablespoon Oil to Wok, Swirling to Coat Sides. Add Garlic and Cook, Stirring, Until Fragrant, About 10 Seconds. |
|
6
Done
|
Add Celery, Bell Pepper and Bamboo Shoots; Stir-Fry For 1 1/2 Minutes. |
|
7
Done
|
Return Chicken and Chiles to Wok; Stir-Fry 1 Minute. |
|
8
Done
|
Add Sauce and Bring to Boil. Add Cornstarch Solution and Cook, Stirring, Until Sauce Boils and Thickens. Add Peanuts and Stir to Coat. |
