Wednesday, July 11, 2007

Kung Pao Chicken

2 Lbs Diced Chicken
2 Tblsp Soy Sauce
2 Tsp Rice Wine
1 Tblsp Water
1 Tblsp Cornstarch
Mix ingredients together and marinate several hours or overnight.

4 tblsp soy sauce
4 tblsp rice vinegar
1 heaping tblsp sugar
Mix ingredients together and set aside.

5-6 green onions chopped
crushed red peppers (or pods) to taste
1 zucchini diced
1 tsp fresh ginger grated
4 fresh minced garlic cloves

1/2 cup roasted peanuts

Stir fry diced chicken until cooked through and nicely browned, remove to separate bowl.

Stir fry green onions, zucchini, red peppers, ginger, and garlic about 30 seconds or so. Remove to seperate bowl.

Add sauce to pan until heated. Add Chicken to sauce and coat well. Add peanuts adn stir well. Finally add veggies and heat through.

Serve over noodles or rice.

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