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Kung Pao Chicken

Submitted by: Mary on 12/03/2005
3685 views
2.37 avg rating
214 votes
 
 
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Ingredients

1 lb Boned and skinned chicken breast halves - cut in 1" cubes
1 T Soy sauce
2 T Dark soy sauce
1 T Dry sherry
1 T Splenda
1/2 t Salt
1 t Sesame oil
1 1/2 T Vegetable oil

1/2 C Unsalted roasted peanuts
Vegetable oil - for deep-frying
2 T Vegetable oil
8 Dried red chili peppers - seeds removed, chopped
1 Slice peeled, fresh ginger - chopped
1 Clove garlic - sliced
1/4 t Xanthan gum

Directions

Combine chicken cubes, 1 T soy sauce. Allow to marinate for 30 minutes.



Combine 2 T soy sauce, sherry, splenda, salt, and sesame oil; set aside.



In a hot wok, stir-fry the peanuts in 1 1/2 T oil until golden brown, remove peanuts from wok, and set aside.



Fill wok with vegetable oil for frying and heat to 360 degrees.



Carefully slide the chicken into the wok, piece by piece, and fry 1 minute.



Remove from oil and drain on a brown paper bag.



Remove oil from wok.



In a hot wok, stir-fry the red peppers in 2 T oil until they turn dark.



Add the ginger, garlic, and chicken to the wok and fry, stirring constantly.



Stir the prepared sauce and add to the wok.



Add 1/4 t xanthan gum until thickened.



Stir and cook wok contents until the sauce is thickened.



Stir in peanuts and serve.

Servings

4

Calories

8

Time to prepare

25 minutes

Difficulty

Easy
 

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