Kung Pao Chicken

Name: Kung Pao Chicken
Yield: Number of servings (yield): 6
Ingredients: 1 lbs boneless, skinless chicken thighs (or breast, shrimp, pork – the prep is the same), diced; 1 medium yellow onion, large dice; 1 green or red bell pepper – large dice; 1 rib of celery – sliced on the bias; 3-4 green onions, sliced on the bias; 2-3 cloves garlic, minced; 1 cup of plain peanuts – or cashews are even better if you have them; 1/4 cup sake or white wine – I often use Pinot Gris or Chardonnay; 2 Tbl soy sauce – I use low-sodium when I can find it; 1/2 Tbl black vinegar, or rice wine vinegar is acceptable; 1 tsp fish sauce – you can leave this out altogether, although I do like the depth of flavor it gives; 2 Tbl sesame oil; 2 Tbl cornstarch; 1/2 cup chicken broth; 1 Tbl olive oil; Hot Sauce

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"Summary: Get your Chinese takeout fix! Quick, simple and delicious kung pao chicken is a classic!..."

INGREDIENTS

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1 lbs boneless, skinless chicken thighs (or breast, shrimp, pork – the prep is the same), diced

•

1 medium yellow onion, large dice

•

1 green or red bell pepper – large dice

•

1 rib of celery – sliced on the bias

•

3-4 green onions, sliced on the bias

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2-3 cloves garlic, minced

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1 cup of plain peanuts – or cashews are even better if you have them

•

1/4 cup sake or white wine – I often use Pinot Gris or Chardonnay

•

2 Tbl soy sauce – I use low-sodium when I can find it

•

1/2 Tbl black vinegar, or rice wine vinegar is acceptable

•

1 tsp fish sauce – you can leave this out altogether, although I do like the depth of flavor it gives

•

2 Tbl sesame oil

•

2 Tbl cornstarch

•

1/2 cup chicken broth

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1 Tbl olive oil

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Hot Sauce

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