Lean Kung Pao Chicken
(Lean) Kung Pao ChickenServing Size: 2 - 3
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1/3
| cup | Chicken Broth |
| 2
| Tbsp
| Soy Sauce
|
| 2 | Tbsp | Dry Sherry
|
| 1
| tsp
| Corn Starch
|
| 1
| tsp | Oriental Seasme Oil
|
| 1
| Tbsp
| Vegetable Oil
|
| 3
|
| Carrots diced
|
| 3
|
| Celery Stalks diced
|
| 1
| Small
| Onion diced
|
| 1
| lb
| boneless, skinless chicken cubed
|
| 1-2
| tsp
| Red Hot Chili Pepper Oil (optional)
|
| 3
|
| Cloves Garlic (minced)
|
To prepare :
Mix together: ¼ cup Chicken Broth, 2 Tbl. Soy Sauce, 2 Tbl. Dry Sherry, 1 tea. Corn Starch, 1 tea. Seasme Oil. Set aside.
Heat: 1 Tbl. Veg. Oil in large pan to med- hot Dice: 3 Carrots, 3 celery stalks, small onion.
Saute these vegetables for about 3-4 minutes in your pre heated pan. Remove. (Lower heat on pan to Med.) Dice: Boneless, Skinless Chicken Meat.
Add 1-2 teas. Red Hot Chili pepper Oil to pan (careful if it smokes!!)
Add Chicken & 3 cloves minced garlic to pan.
Stir for 4-5 minutes.
Return vegetables to pan, stirring them in with the chicken, add diced water chestnuts, green onions, dried red pepper flakes and peanuts.
Pour the reserved sauce over the top of everything. Cook, stirring and allow sauce to bubble & thicken slightly. (About a minute or two).
Serve over rice!!
Feel free to take liberties, for example: If you don’t like it too spicy, leave out the hot pepper oil. You may substitute any white wine if you don’t have Sherry.
Use more vegetables if you like it that way! Enjoy!!!!
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