Kung Pao Chicken With a Pow
Recipe By :Michele Wilson
Serving Size : 4 Preparation Time :0:20
Categories : Meat:Poultry
Amount Measure Ingredient -- Preparation Method
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12 ounces chicken breasts without skin -- boneless
1 tablespoon sherry -- * see note
1 teaspoon cornstarch
1/4 cup water
1/4 cup soy sauce, low sodium
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce -- ** see note
1 tablespoon cooking oil
2 teaspoons ginger root -- minced
2 cloves garlic -- minced
1 cup green onions -- cut in 1/2" pieces
1/2 cup peanuts
2 cups hot cooked rice
Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl,
stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15
minutes. 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. Add chicken
mixture; stir fry for 3 to 4 minutes or until meat is no longer pink
inside. Push chicken from center of wok. Stir sauce and add to center of
wok. Cook and stir until thick and bubbly. Add green onions and peanuts
and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until
heated through. Serve over hot rice.
Description: "A great spicy stir-fry chicken dish."
Source: "Healthy Food That Tastes So Good!"
Copyright: .Michele Wilson © 1997"
Start to Finish Time: .0:45"
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Per Serving (excluding unknown items): 379 Calories; 14g Fat (32.3%
calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber;
39mg Cholesterol; 674mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean
Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : * I use cream sherry for a slightly sweeter taste.
** I like Tiger Sauce brand pepper sauce.
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