Kung Pao Chicken

By cheeserohan

Ingredients

• 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2 inch pieces
• 5 Tablespoons soy sauce
• 2 Tablespoons sherry
• 1 Tablespoon, plus 2 teaspoons cornstarch
• 2 teaspoons sugar
• 2 Tablespoons white-wine or rice vinegar
• 2 teaspoons Asian sesame oil
• 1/3 cup water
• 2 Tablespoons cooking oil
• 1/2 cup peanuts
• 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
• 1/4 teaspoon dried red-pepper flakes

Details

Servings 4

Preparation

Step 1

1. In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry, and the 1 Tablespoon cornstarch.

2. In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherr, and 2 teaspoons cornstarch.

3. In a wok or large frying pan, heat 1 Tablespoon of the oil over mederately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining Tablespoon of oil. Ad the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.