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Full Online Book HomeLearning KitchenAsian - Chicken - Kung Pao Chicken By Mzmaggie
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Asian - Chicken -  Kung Pao Chicken By Mzmaggie Post by :Mark_Hensley Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2378

Click below to download : Asian - Chicken - Kung Pao Chicken By Mzmaggie (Format : PDF)

Asian - Chicken - Kung Pao Chicken By Mzmaggie

1 pound boneless-skinless chicken breasts
1 egg white
1 Tbsp corn starch
dash of white pepper
8 medium Thai peppers ( dried)
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks of celery cut on the diagonal
1 can water chestnuts, drained

4 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 Tbsp sugar
2 tsp. sesame oil
2-3 Tbsp Hoisin sauce
2-3 Tbsp oyster sauce
peanut oil, small amount. about 1 TBS
1/2 cup dry roasted, unsalted peanuts

Cut chicken into bite size pieces-mix together egg white, corn starch, white pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and refrigerate for 30 minutes.

In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery. Set aside.

Mix together the sauce ingredients-set aside. In a wok or large frying pan heat 1 Tbsp peanut oil over med. high heat. Stir-fry the Thai peppers until lightly browned. Add chicken and cook stir-frying until the chicken is almost cooked through. Add the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat for a few minutes to combine the flavors. Sprinkle the peanuts over.
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2-1/2 - 3 lbs. chicken breast cut into bite sized pieces 2 cloves garlic 2 slices fresh ginger 1x2” pieces, cut in match sticks 1/2 tsp. sugar 4 T. rice wine or sherry 3 T. soy sauce 1 tsp. anise seed 1/3 c. lemon juice 1/3 c. brown sugar 1 c. chicken broth 2 T. cornstarch Put chicken in large skillet. Blend garlic, ginger, sugar, wine, soy sauce and anise in small bowl. Pour chicken broth and contents of small bowl over chicken. Bring to a boil, then turn down heat and simmer for 45 minutes. Mix 1 T. cornstarch with

Asian - Chicken -  Kung Pao Chicken Asian - Chicken - Kung Pao Chicken

Asian - Chicken -  Kung Pao Chicken
3/4 lb. boned chicken 1 egg white 2 tsp. cornstarch 2 Tbl. brown bean sauce or black bean sauce 1 Tbl. hoisin sauce 1 tsp. sugar 2 tsp. dry sherry 1 Tbl. white rice wine vinegar 2 Tbl. water 1 tsp. minced garlic 1 Cup peanut oil 1-1/2 tsp. red pepper flakes 1/2 Cup roasted peanuts Cut chicken into 1/2" squares. In a bowl combine the chicken with the egg white and cornstarch. In another bowl mash the bean sauce and add the hoisin sauce, sugar, sherry, vinegar, water and garlic. Assemble the remaining ingredients by the stove. Heat a