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Lean Kung Pao Chicken

  • Category: Poultry
  • Submitted By: Marryann Curmi
  • Town/State: Sonora, CA
  • Serving Size: 2 – 3
  • Preparation Time: 10 minutes
  • Total Cooking time: 20 minutes

Maryann announced this on the radio, it is her own twist on an old recipe, for everyone to enjoy!

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!!!!