* Exported from MasterCook II * Kung Pao Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Wok Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Tsp cornstarch -- divided 5 Tsp soy sauce -- divided 5 Tsp dry sherry -- divided 1/4 Tsp Salt 3 Chicken Breast Halves* -- skinned & boned 1 T. red wine vinegar 2 T. chicken broth or water 1 1/2 Tsp. sugar 3 T. vegetable oil, -- divided 1/3 c peanuts 6 sm dried hot chili peppers -- or to taste 1 1/2 tsp . fresh ginger -- minced 2 green onions with tops -- cut 1 1/2-inch piece --Garnish-- green onion dried hot chili peppers For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well. Add chicken and stir to coat well. Let stand 30 minutes. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside. Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside. Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions; stir fry 1 minute. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. Makes 3 servings. - - - - - - - - - - - - - - - - - - NOTES : *Cut in bite-sized pcs.