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Published
30 Sep, 2016
07:11am
Recipe of the day: Kung Pao Chicken
Rida Lodhi
INGREDIENTS
1lb boneless skinless chicken breast, cut into 1 inch pieces
1tablespoon cornstarch
2teaspoons light sesame oil or 2 teaspoons vegetable oil
3tablespoons green onions, chopped with tops
2garlic cloves, minced
1
â„
4
-1
1
â„
2
teaspoon crushed red pepper flakes (to your own taste)
1
â„
2
teaspoon powdered ginger(can use fresh grated if preferred)
2tablespoons rice wine vinegar
2tablespoons soy sauce
2teaspoons sugar
1
â„
3
cup dry roasted peanuts
4cups cooked rice
DIRECTIONS
Combine chicken and cornstarch in small bowl.
Toss to coat.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken.
Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds.
Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl.
Stir well.
Add to skillet.
Return chicken to skillet.
Stir until chicken is well coated.
Stir in nuts.
Heat thoroughly, stirring occasionally.
Serve over hot rice.
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