Kung Pao Chicken With a Pow
 
i have friends that love this recipe. 
 
michele 
 
recipe by :michele wilson 
serving size : 4 - 
preparation time : 0:20 - start to finish time: 0:45 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
12 oz.  chicken breasts without skin -- boneless
1 Tbsp  sherry -- i use cream sherry for a slightly
  sweeter taste.
1 tsp  cornstarch
1/4 cup  water
1/4 cup  soy sauce, low sodium
4 tsp  cornstarch
1 Tbsp  sugar
1 tsp  rice wine vinegar
5   dashes hot pepper sauce -- i like tiger sauce brand
  pepper sauce.
1 Tbsp  cooking oil
2 tsp  ginger root -- minced
2 clove  garlic -- minced
1 cup  green onions -- cut in 1/2" pieces
1/2 cup  peanuts
2 cup  hot cooked rice
 
rinse chicken and pat dry. cut into 3/4 inch pieces. in a medium bowl, 
stir together chicken, sherry and 1 teaspoon cornstarch. let stand for 15 
minutes. for sauce, in a small bowl, stir together water, soy sauce, 4 
teaspoons cornstarch, sugar, vinegar and hot pepper sauce. set aside. 
pour cooking oil into a wok or large skillet and heat over medium-high 
heat. stir-fry garlic and ginger root for 15 seconds. add chicken 
mixture; stir fry for 3 to 4 minutes or until meat is no longer pink 
inside. push chicken from center of wok. stir sauce and add to center of 
wok. cook and stir until thick and bubbly. add green onions and peanuts 
and stir to coat with sauce. cook and stir 1 to 2 minutes more or until 
heated through. serve over hot rice. 
 
per serving: 379 calories; 14g fat (32.3% calories from fat); 24g protein; 
39g carbohydrate; 3g dietary fiber; 39mg cholesterol; 674mg sodium. 
exchanges: 2 grain(starch); 3 lean meat; 1 vegetable; 2 fat; 0 other 
carbohydrates. 
 
i have more recipes at http://members.aol.com/michelesrecipes/recipes.htm 
 
 
 
 
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(ID: 8078) Mirror: rec.food.recipes: Mon, Apr 19, 2004


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