Kung Pao Chicken

Ingredients

• Servings: 4
• 12 ounces skinless chicken breasts, boneless
• 1 tablespoon , i use cream for a slightly sweeter taste.
• 1 teaspoon cornstarch
• 1/4 cup water
• 1/4 cup soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon sugar
• 1 teaspoon rice vinegar
• 5 dashes hot pepper sauce, i find the best pepper sauce for this recipe is cholula hot sauce imported
• 1 tablespoon cooking oil
• 2 teaspoons gingerroot, minced
• 2 cloves garlic, minced
• 1 cup green onion, cut in 1/2
• 1/2 cup peanuts
• 2 cups rice, hot, cooked

Recipe

• 1 rinse chicken and pat dry.
• 2 cut into 3/4 inch pieces.
• 3 in a medium bowl, stir together chicken, and 1 teaspoon cornstarch.
• 4 let stand for 15 minutes.
• 5 for sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. set aside. pour cooking oil into a wok or large skillet and heat over medium-high heat. stir-fry garlic and ginger root for 15 seconds.
• 6 add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. push chicken from center of wok.
• 7 stir sauce and add to center of wok.
• 8 cook and stir until thick and bubbly.
• 9 add green onions and peanuts and stir to coat with sauce. cook and stir 1 to 2 minutes more or until heated through.
• 10 serve over hot rice.