Ingredients at Firehouse Pantry

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Kung Pao Chicken
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Prep. Time: 1:30
Serves: 4-6

1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

Ingredients at Firehouse Pantry


-Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.
-Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
-In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
-Fill wok with vegetable oil for frying and heat to 350 degrees.
-Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
-Remove chicken from oil and drain on a brown paper bag.
-Remove oil from wok.
-In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark.
-Add ginger, garlic, and chicken to the wok and fry, stirring constantly.
-Stir the prepared sauce and add to the wok.
-Stir and cook wok contents until the sauce is thickened.
-Stir in peanuts and serve.

Make It A Meal: Serve with Crab Rangoon and Fried Rice. Finish the meal with Fortune Cookies

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