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Kung Pao Chicken
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Ingredients:Servings: 3-4 | |
1 lb | boneless skinless chicken breast, cut into 1 inch pieces |
1 tablespoon | cornstarch |
2 teaspoons | light sesame oil |
2 teaspoons | vegetable oil, alternative |
3 tablespoons | green onions, chopped with tops |
2 | garlic cloves, minced |
1/4-1 1/2 teaspoon | crushed red pepper flakes, (to your own taste) |
1/2 teaspoon | powdered ginger, (can use fresh grated if preferred) |
2 tablespoons | rice wine vinegar |
2 tablespoons | soy sauce |
2 teaspoons | sugar |
1/3 cup | dry roasted peanuts |
4 cups | cooked rice |
Directions:Prep Time: 10 minsTotal Time: 22 mins
1Combine chicken and cornstarch in small bowl.2Toss to coat.3Heat oil in large non-stick skillet or wok on medium heat.4Add chicken.5Stir fry 5- 7 minutes or until no longer pink in center.6Remove from heat.7Add onions, garlic, red pepper and ginger to skillet.8Stir fry 15 seconds.9Remove from heat.10Combine vinegar, soy sauce and sugar in small bowl.11Stir well.12Add to skillet.13Return chicken to skillet.14Stir until chicken is well coated.15Stir in nuts.16Heat thoroughly, stirring occasionally.
Serve over hot rice.
Recipe uploaded with Shop'NCook for iPhone.
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