Kung Pao Chicken

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 teaspoons vegetable oil
• 1/4 kg chicken
• 5 ounces water chestnuts, sliced
• 3 ounces peanuts, shelled and skinless
• 1/8 teaspoon crushed red pepper flakes or 1/4 teaspoon crushed red pepper flakes
• 2 scallions, chopped
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon ginger, minced
• 1 teaspoon dry white
• 2 teaspoons instant chicken bouillon granules
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 3 tablespoons water
• 2 1/2 teaspoons cornstarch
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 tablespoon red vinegar

Recipe

• 1 cut the chicken into very small pieces. add 2 tsp oil to wok over high heat and when the oil is hot add the chicken. stir fry until opaque.
• 2 add water chestnuts and peanuts to the chicken and cook briefly, 10-20 seconds. remove, drain and set aside.
• 3 add remaining tsp of oil. add crushed red pepper, scallions, garlic, ginger and . heat until the aroma rises, less than a minute.
• 4 add the chicken back to the wok. mix soy sauce, broth powder, sugar and 3 tbs water. pour the mixture into the wok and stir fry everything for 10-20 seconds.
• 5 mix cornstarch with the 1/2 cup water until it is smooth. stir the cornstarch mixture into the wok. stir and cook until the sauce thickens.
• 6 add sesame oil and vinegar and stir.