Kung Pao Chicken II

The way to prepare kung pao chicken always depends on each cook’s preference with slightly different ingredients added to this dish. I made kung pao chicken before, and I tried this time with a little change to have a slightly different taste. Have fun and experience whatever ways that suit your taste buds.

Ingredients:
Marinade
1/2 lb skinless, boneless, chicken breast, halved
1 tbs dry sherry
1 tsp cornstarch
Sauce
1/4 cup water
1/4 cup good soy sauce
4 tsp cornstarch
1 tbsp sugar
1 tsp rice vinegar
1 tsp hot pepper sauce (any kind)
2 dry hot chilli
Vegetables
1/2 cup diced white onions
1/2 cup green bell peppers, diced
1 cup green onions (cut in 1 inch lengths)
1/2 cup dry roasted peanuts
Other
2 tsp fresh ginger, minced
2 cloves garlic, minced
Enough oil for stir frying
Hot cooked brown rice

Directions:
Cut chicken into 3/4 inch pieces. Place onto a bowl. Add dry sherry and cornstarch. Let marinate for 30 minutes.
In another bowl, combine the sauce ingredients and mix well.
Prepare the vegetables and set aside (remember before stir frying dishes, all the ingredients have to be ready)
Pour oil in a wok over medium-heat (add more oil, if needed, during stir frying). Stir-fry ginger and garlic for 20 seconds. Add chicken mixture. Stir and cook for 4 minutes or until no pink remains. Push chicken aside from the center of the wok. Add the vegetable ingredients and cook briefly (about 2 minutes). Rejoin the vegetables with chicken and still keep in the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Stir the chicken and vegetables together to coat with the sauce. Continue to cook for 2 more minutes. Serve immediately with hot cooked rice.