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Recipe: Gail's Kung Pao Chicken
Similar Categories: Gails, Kung, Pao, Chicken
GAIL'S KUNG PAO CHICKEN
Yield: 3 Servings
CHICKEN MIX-----
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch
-----SAUCE MIXTURE----
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.
-VEGETABLES
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
- sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms
---OTHER--
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Oil, peanut
1/4 ts Crushed red pepper seeds
Cut chicken breast into thumbnail sized pieces. Combine with egg
white and cornstarch into a small bowl. Toss to coat and set aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and
ready near wok.
NOW READY TO GO FOR FINAL PREPARATION.
Heat oil in wok over medium high heat. Add whole red pepper pods and
chicken and stir-fry until chicken separates and turns white, and
pepper pods turn blackish about 4 minutes. Remove with a slotted
spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point ~ remove from
chicken and place back in wok as you are stir frying the vegetables.
Add peanut oil to wok. (if needed)
Stir fry scallions, bell peppers, carrots and crushed red pepper for
30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back
in and stir-fry for one minute. Add sauce mixture and chow until
heated through and thickened. Add peanuts and mix. Add snow peas to
heat through. Serve over rice. == Courtesy of Dale & Gail Shipp,
Columbia Md. ==
Converted by MMCONV vers. 1.50 Submitted By On
Yield: 3 Servings
CHICKEN MIX-----
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch
-----SAUCE MIXTURE----
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.
-VEGETABLES
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
- sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms
---OTHER--
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Oil, peanut
1/4 ts Crushed red pepper seeds
Cut chicken breast into thumbnail sized pieces. Combine with egg
white and cornstarch into a small bowl. Toss to coat and set aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and
ready near wok.
NOW READY TO GO FOR FINAL PREPARATION.
Heat oil in wok over medium high heat. Add whole red pepper pods and
chicken and stir-fry until chicken separates and turns white, and
pepper pods turn blackish about 4 minutes. Remove with a slotted
spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point ~ remove from
chicken and place back in wok as you are stir frying the vegetables.
Add peanut oil to wok. (if needed)
Stir fry scallions, bell peppers, carrots and crushed red pepper for
30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back
in and stir-fry for one minute. Add sauce mixture and chow until
heated through and thickened. Add peanuts and mix. Add snow peas to
heat through. Serve over rice. == Courtesy of Dale & Gail Shipp,
Columbia Md. ==
Converted by MMCONV vers. 1.50 Submitted By On
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