Kung Pao Chicken1-1/3 lbs boneless, skinless chicken breasts cut into 1/2 in pieces5 Tbsp soy sauce 2 Tbsp Sherry 1 Tbsp plus 2 tsp cornstarch 2 tsp sugar 2 Tbsp white-wine vinegar or rice vinegar 2 tsp asian sesame oil 1/3 c water 2 Tbsp cooking oil 1/2 c peanuts 4 scallions, white bulbs and green tops cut separately into 1/2 in pieces 1/4 tsp dried red pepper flakes In a medium bowl, toss teh chicken with 1 tablespoon of soy sauce, 1 tablespoon of sherry and 1 tablespoon of the cornstarch. In a small bowl, combine sugar, vinegar, sesame oil, water adn remaining 4 tablespoons soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add peanuts and stir fry until light brown. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red pepper flakes to the pan and cook, stirring, for 30 seconds. Add teh chicken with its marinade and cook, stirring until almost done, 1-2 minutes. Add the soy sauce mixture and teh scallion tops. To Freeze: Freeze in freezer ready container. To Reheat: Reheat until heated through and chicken is cooked through. |