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Kung Pao Chicken
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Chicken and peanuts in a spicy sauce.

Charity J. Horn


  • 4 chicken breasts, boneless, skinless, cut in cubes
  • 1/2 tsp (2 ml). ground red pepper
  • 1 tbsp (15 ml) oil (or more)
  • 1 tsp (5 ml). ground garlic
  • 2 handfuls, peanuts
  • 1/4 cup (60 ml) soy sauce
  • 2 shakes salt
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) vinegar
  • 2 tbsp (30 ml) cornstarch
  • 1 tsp (5 ml). sugar
  • cooked rice
  • Stir-fry chicken pieces in oil until cooked through.
  • Add red pepper and garlic, adding more if necessary for desired spice level.
  • Stir-fry until spices coat chicken adequately.
  • Remove chicken from pan, leaving oil.
  • Spread peanuts in bottom in a single layer.
  • Stir-fry peanuts, on low, for 5 minutes, adding more oil if necessary to prevent scorching.
  • Add prepared chicken to peanuts.
  • Remove from heat.
  • In a small bowl, combine soy sauce, salt, water, cornstarch, and vinegar.
  • Mix well.
  • Pour sauce over chicken and peanut mixture.
  • Stir over medium heat until sauce begins to thicken.
  • Serve over rice.

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