BREAST****Kung Pao Chicken

By Unblond1

Ingredients

• MARINADE:
• 1 - 2 boneless chicken breasts, cubed
• 2 tbsp. soy sauce
• 2 tbsp. sake or sherry
• 1 tsp. sesame oil
• 2 tsp. cornstarch
• STIR FRY:
• 2 - 3 tbsp. peanut oil
• 1 medium onion, cut into chunks
• 1 carrot, sliced thinly on the diagonal
• 1 - 2 pieces of celery, sliced thinly on the diagonal
• 1/2 - 1 sweet pepper, cut into chunks
• 1 cup broccoli florets, optional
• 3 - 4 green onions, sliced on the diagonal
• 1 can sliced water chestnuts, optional
• 1/2 - 3/4 cup salted cashews
• SAUCE:
• 1 green onion, finely minced
• 2 - 3 cloves garlic, minced or grated
• 1 tbsp. minced ginger
• 1 tsp. chili sauce (With 12 oz. of chicken and veggies, this is not enough, double it)
• 1 tbsp. sugar
• 1 tsp. chinese black vinegar
• 1/4 cup chicken stock
• 1 tbsp. soy sauce
• 1 tsp. sake or sherry
• 1 tsp. sesame oil
• 1 tsp. cornstarch

Details

Servings 3

Preparation

Step 1

* Combine the chicken with the marinade ingredients and refrigerate for at least 30 minutes.

* Combine the sauce ingredients in a screw-top jar and set aside.

* Drain the chicken through a seive for 1/2 hour or so before cooking. Heat the wok over high heat, add 1 tbsp. of the oil and saute the chicken quickly until cooked. Set aside.

* Wipe out the wok, if necessary, add another tablespoon of oil and saute the vegetables until done to taste, adding chicken broth to keep from burning as needed.

* Add the water chestnuts and return the chicken to the wok. Stir to mix well and heat through.

* Add the sauce to the wok, stirring to coat, and cook until thickened. Add the cashews, mix well, remove from heat and serve.

* Serve with or over white or brown basmati rice.