Kung Pao Chicken
Why I Love This Recipe
"Chris & Jami were craving asian food, we started looking at recipes and I requested something a tad spicy, but what others would like too...Chris & Jami created this recipe in the kitchen while Emma and I had a blast with her kitchen set making Emma's own creation, which I think was cupcakes...yum in both kitchens!" ~ Judy
Submitted by Chris & Jami
Ingredients You'll Need
1 lb Chicken, Bite Sized
1 can Water Chestnuts, Chopped
1/2 Onion, Chopped
1 medium Carrot, Diced
2 Celery, Chopped
1 cup Skinless Fancy Or Party Peanuts
3 -5 Dried Red Chili Peppers
3 Tbsp Peanut Oil
2 tsp Cornstarch
1 1/2 tsp Cold Water
3 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
1 tsp Sugar
2 tsp Sesame Oil
1 Garlic Clove, Crushed
1/4 tsp Ginger
Directions
*Heat wok or skillet on high 15 seconds
*Add 3 Tbsp peanut oil; reduce heat to low
*Add chili peppers, stirring and pressing against skillet until dark red
*Add garlic; Increase heat to high
*Add chicken and stir until white
*Add chestnuts, onion, celery, and peanuts
*Add sauce until thickens and serve with rice
*Combine all sauce ingredients
