Jane’s Kung Pao Chicken

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From the *Make It Easy, Make It Quick* Cookbook by Laurie Burrows Grad,
1993.

Serves 4

Prep time: 20 minutes

Cooking time: 5-6 minutes

This spicy hot chicken dish can be toned down easily by limiting the
amount of hot peppers or by simply overcooking them!

Ingredients
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1/2 c. raw peanuts

2 c. boneless chicken (approximately 2 breasts cut into 1 1/4 inch

cubes. Dark chicken meat can also be used.)

1 T. soy sauce

1 T. cornstarch

6 whole dried red chili peppers, or to taste

3 scallions cut into 1/4” slices (green part only)

1 clove garlic, finely minced

1 t. finely minced ginger root

1/4 c. peanut oil (for stir frying)

3 T. soy sauce

Seasoning Sauce
###############

¼ C soy sauce
2 T xiaoxing wine or dry sherry
4 t honey
4 t toasted sesame oil
1 t black vinegar
1 t white vinegar

Instructions
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In a small bowl, combine chicken with soy sauce and cornstarch; mix well
and set aside

Wipe chili peppers with dampened towel, remove tips, and set on plate.
Place scallions, garlic, and ginger on separate plate near cooking area;
place roasted peanuts alongside other ingredients.
Roast nuts in a 400º oven for 15 minutes or until golden.

Combine soy sauce, sherry sugar, vinegar, and sesame oil, and stir to
form seasoning sauce.

Heat wok or heavy cast iron skillet; add peanut oil, and when very hot,
stir-fry red peppers until they turn dark red; add chicken and continue
to stir-fry over high heat for 3 minutes or until chicken turns opaque.
Remove chicken with slotted spoon, leaving excess oil in pan.

Add scallions, ginger, and garlic; stir-fry for 1 minute. Return

chicken, add seasoning sauce, and stir-fry for 1 minute to combine
flavors.

Add peanuts, stir, and serve immediately over white rice.