MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kung Pao Chicken
Categories: Poultry, Chilies, Vegetables, Herbs, Nuts
Yield: 4 servings

1 lb Boned, skinned chicken; in
- 3/4" dice
3 ts Cornstarch; divided
1/2 ts (ea) salt & pepper
2 tb Chicken stock
2 tb Hoisin sauce
1 tb Soy sauce
1 tb Oyster sauce
1/2 ts Sriracha chili sauce
+=OR=+
1/4 ts Hot pepper sauce
2 tb Peanut oil; divided
1 sm Red onion; chopped
1 md Red bell pepper; chopped
2 cl Garlic; minced
1 ts Minced fresh gingerroot
1/4 c Minced fresh cilantro
1/4 c Dry roasted peanuts

In a large bowl, combine the chicken, 1 teaspoon
cornstarch, salt and pepper.

Place remaining 2 teaspoons cornstarch in a small bowl.
Stir in the stock, hoisin sauce, soy sauce, oyster sauce
and chili sauce until smooth.

In a large skillet or wok, stir-fry chicken in batches
in 1 tablespoon oil until no longer pink. Remove and
keep warm.

Stir-fry onion and red pepper in remaining 1 tablespoon
oil for 2-5 minutes or until vegetables are
crisp-tender. Add garlic and ginger; cook 1 minute
longer.

Stir cornstarch mixture and add to the pan. Bring to a
boil; cook and stir for 2 minutes or until thickened.
Add chicken; heat through. Stir in cilantro and peanuts.

Jennifer Beckman, Falls Church, Virginia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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