Kung Pao Chicken

KUNG PAO CHICKEN

5 tsp. soy sauce
5 tsp. dry sherry
3½ tsp. cornstarch
¼ tsp. salt
3 skinless boneless chicken breast halves, cut into bite-size pieces
2 tbsp. chicken broth
1 tbsp. red wine vinegar
1½ tsp. sugar
3 tbsp. oil
1/3 cup salted peanuts
6 to 8 dried hot chili peppers
1½ tsp. minced fresh ginger
2 green onions, cut into 1½” pieces

For marinade, combine 2 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and
salt in large bowl; mix well. Add chicken; stir to coat well. Let stand
30 minutes. Combine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken
broth, vinegar, sugar and remaining cornstarch in small bowl; mix well and set aside.

Heat 1 tbsp oil in wok or large skillet over medium heat. Add chili peppers
and stir fry until peppers just begin to darken, about 1 minute. Increase
heat to high. Add chicken and stir fry 2 minutes. Add ginger; stir fry
until chicken is cooked thro ugh, about 1 minute more. Add onions and
peanuts to work. Stir cornstarch mixture and add to pan; cook and stir
until sauce boils and thickens.

3 servings