Kung Pao chicken, A nutty dish that is good to prepare for your self or for a large group. Serve over plain white rice.
Ingridents
1 Chicken breast
2 celery stocks
2 bell peppers
2 Garlic cloves
1 Thai Chili
2 tablespoon oil
1/2 cup raw peanuts
Sauce
3 Tablespoons low sodium soy sauce
1 teaspoon rice vinegar
2 tablespoons hoisin sauce
1 tablespoon corn starch
1 teaspoon sugar
1/4 cup chicken stock or water
1/2 inch grated ginger
1/2 teaspoon chili oil
To make sauce;
Mix all sauce ingredients
Will need Wok
16″ Japanese Wok – Fry Pans (Google Affiliate Ad)
To Prepare;
Cut up chicken into small chunks, Cut up celery and pepper into small 1/2 inch chunks. Heat wok. Add 2 tablespoons of oil into wok add peanuts and stir fry for 4 minutes or until golden brown. Add chicken and stir fry additional 4 minutes add vegetables, chili, and garlic and stir fry another 4-5 minutes or until vegetables are tender. Add sauce, Bring to a boil stir fry another 3-4 minutes. Serve over rice.
Makes 3-4 servings
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