KUNG PAO CHICKEN Makes 4 to 6 servings.
Return to menu	Next main dish recipe
1 tablespoon dry sherry 1/8 teaspoon white pepper 1 tablespoon vegetable oil 11/2 pounds chicken breasts, skinned, boned and cut in bite-size pieces In a bowl, combine sherry and pepper. Add chicken and stir to coat, then stir in 1 tablespoon of the oil and let stand for 15 minutes to marinate. 1 tablespoons vegetable oil Dash of Chipotle pepper flakes ½ cup salted peanuts Heat a wide frying pan over medium heat. When pan is hot, add oil and peanuts and pepper flakes; saute, stirring, briefly. Watch the peanuts carefully as they will char or burn very quickly. Remove from pan and set aside. Cooking Sauce: 2 tablespoons soy sauce 1 tablespoon white-wine vinegar 1 tablespoon dry sherry 3 tablespoons chicken broth or water 2 teaspoons granulated sugar 2 teaspoons cornstarch   To make Cooking Sauce, combine soy sauce, vinegar, sherry, chicken broth, sugar and cornstarch. Set sauce aside. 2 tablespoons vegetable oil 1 teaspoon minced garlic (1 clove) 1 teaspoon minced fresh ginger 2 whole green onions, cut in 11/2-inch lengths Add remaining 2 tablespoons oil to pan and increase, heat to high. When oil begins to heat, add garlic and, ginger. Stir once, then add chicken and stir-fry about 3 minutes. Add nuts and green onions to pan. Stir Cooking Sauce, add to pan and cook, stirring, until sauce bubbles and thickens. Derived from Food Day Magazine