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Kung Pao Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Chicken, Main dishes 2 Servings

INGREDIENTS

2 tb Reduced-sodium soy sauce,
2 tb Dry sherry,
1 Clove garlic, minced
1 ts Ginger root, pared
5 oz Chicken cutlets, cut in 1" cubes
1 ts Peanut oil (or vegetable oil),
2 Chili peppers, dry,mild
1 oz Unsalted peanuts, dry-roasted, shelled
1 md Red bell pepper, cut into matchsticks
1/4 c Scallion, sliced diagonally
1/4 c Chicken broth,
1 ts Cornstarch,

INSTRUCTIONS

In a small glass or stainless-steel mixing bowl combine soy sauce, sherry,
garlic, and gingerroot.; add chicken and turn to coat. Cover with plastic
wrap and refrigerate at least 30 minutes. In 12-inch skillet heat oil; add
chili peppers and cook over medium-high heat, stirring frequently, until
peppers are browned, about 1 minute. Remove and discard peppers. To same
skillet,add peanuts and cook over medium-high heat, stirring frequently
until nuts are slightly browned, about 1 minute. Transfer nuts to plate;
set aside. Using slotted spoon, transfer chicken to same skillet, reserving
marinade. Cook chicken over medium-high heat, stirring frequently, until
browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken
to plate with peanuts; set aside. Add bell pepper and scallions to skillet
and cook over medium-high heat, stirring frequently, until tender-crisp, 1
to 2 minutes.
Add broth and cornstarch to reserved marinade and stir to dissolve
cornstarch; add to bell pepper-scallion mixture in skillet, aling with
chicken and peanuts, and cook, stirring constantly, until mixture comes to
a boil and thickens, 2 to 3 minutes.

A Message from our Provider:

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