Kung Pou Chicken
by: Barbara Hodges
1/2 cup Soy Sauce
1 cup Water
3 TBSP Chile Puree with Garlic
2 TBSP Vinegar
3 TBSP Sugar
1/2 Tsp Garlic Powder
1-1 1/2 lbs Chicken Breast
2-3 TBSP Corn Starch
1 Can Water Chestnuts
2 Bunches Green Onion -- tops
1 jar Dry Roasted Peanuts
Crushed Red Pepper to Taste
Optional:
1 cup Carrots -- chopped
1 cup Celery -- chopped
1/2 cup Green Pepper -- chopped
Directions: Cut chicken into bite sized pieces and combine with soy sauce, water and chili puree, vinegar, sugar, cornstarch and garlic powder. Let marinated 1-2 hours. Drain off marinade and save. Cook chicken in 2 tbsp oil in a frying pan or wok. Add marinade and let simmer until thickens. Add water chestnuts and green onions. Let simmer a few more minutes and sprinkle peanuts on top. Serve over rice. (If adding vegetables, add them to the cooked chicken and stir fry until they are tender.)
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