Kung Pao Chicken

 

1

cup

chicken broth

1

tablespoon

cornstarch

2

teaspoons

sesame oil

2

teaspoons

rice vinegar

1

teaspoon

sugar

4

tablespoons

soy sauce

 

Stir all ingredients together to make sauce, set aside.

 

2-3

 

chicken breasts, boneless and skinless, cut into strips

¼

cup

white wine or beer

1-2

tablespoons

cornstarch

 

Toss chicken in liquid and cornstarch.

 

 

handful

dried red chiles

2

tablespoons

peanut oil

 

Heat oil in wok until  smoking. Throw in chiles and cook until blackened (remember to shut off the smoke alarm for this part). Add chicken, cooking just until firm. Remove and set aside.

 

3-4

cloves

garlic, minced or pressed

1-2

teaspoons

fresh ginger, grated

 

Throw in garlic and ginger for 15-30 seconds, then add sauce all at once. Stir until thickened. Add:

 

1

cup

peanuts

1

bunch

green onions, sliced in to 1 inch strips

1 ½

cups

sugar snap peas or snow peas

½

cup

grated carrots

 

 

Whatever other veggies you like…

 

Stir vegetables in sauce until coated and heated. Add chicken and peppers, tossing until coated. Serve over rice.