Chinese recipes |
Kung Pao Chicken |
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1 1/3 pounds boneless skinless chicken breasts (abt 4) -- cut 1/2" pieces 5 tablespoons soy sauce 2 tablespoons sherry 1 tablespoon cornstarch -- plus 2 teaspoons cornstarch 2 teaspoons sugar 2 tablespoons white wine vinegar 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" pieces 1/4 teaspoon dried red pepper flakes |
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch. |