Kung Pao Chicken Ii

Ingredients

• Servings: 3
• 3 1/2 teaspoons cornstarch, divided
• 5 teaspoons soy sauce, divided
• 5 teaspoons dry , divided
• 1/4 teaspoon salt
• 3 boneless skinless chicken breast halves, cut into bite-size pieces
• 1 tablespoon red vinegar
• 2 tablespoons chicken broth or 2 tablespoons water
• 1 1/2 teaspoons sugar
• 3 tablespoons vegetable oil, divided
• 1/3 cup salted peanuts
• 6 -8 small dried hot chili peppers
• 1 1/2 teaspoons fresh ginger, minced
• 2 green onions, with tops, cut into 1 1/2-inch pieces
• to taste green onion (for garnish)
• to taste dried hot chili peppers (for garnish)

Recipe

• 1 for marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. and salt in large bowl;mix well.
• 2
• 3 add chicken;stir to coat well.
• 4 let stand 30 minutes.
• 5 combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. , vinegar, chicken broth and sugar in small bowl;mix well, set aside.
• 6 heat 1 tbsp. oil in wok or large skillet over medium heat.
• 7 add peanuts;cook and stir until lightly toasted.
• 8 remove peanuts from wok;set aside. heat remaining 2 tbsp. oil in wok over medium heat.
• 9 add chili peppers;stir-fry until peppers just begin to char, about 1 minute. increase heat to high.
• 10 add chicken mixture; stir-fry 2 minutes.
• 11 add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. add peanuts and onions;stir-fry 1 minute. stir cornstarch mixture;add to wok.
• 12 cook and stir until sauce boils and thickens.
• 13 garnish, if desired.
• 14 from cooking class chinese cookbook.