The Recipe Room: Spicy Kung Pao Chicken Stir Fry
Ingredients:
|
2 |
Lg. Boneless Skinless Chicken Breasts, roughly diced |
|
4 |
Dried Thai Chilies, finely minced |
|
1½ Tbsp. |
Peanut Oil |
|
⅓ cup |
Cashews |
|
2 Tbsp. |
Chicken Broth |
|
2 Tbsp. |
Dry Red Wine, optional |
|
1 Tbsp. |
Soy Sauce |
|
1 Tbsp. |
Chili Bean Sauce, use hoisin sauce if you don't have any |
|
1½ Tbsp. |
Minced Garlic |
|
2 |
Green Onions, sliced thinly |
|
1 |
Red Bell Pepper, diced |
|
1 |
Green Bell Pepper, diced |
|
1 tsp. |
Grated Ginger |
|
2 tsp. |
Rice Wine Vinegar |
|
1 tsp. |
Spicy Sesame Oil |
Directions:
Heat the oil in a large wok over medium high and add the garlic and Thai chilies. When it becomes fragrant, lower heat to medium and add the chicken, cashews, peppers, and onions. Cook until the chicken is brown throughout and the veggies are just tender. At this point, add all the remaining ingredients and bring to a boil. Once a boil is reached, immediately remove from heat and serve over white rice, if desired.
Read more: http://chicken.betterrecipes.com/spicy-kung-pao-chicken-stir-fry.html#ixzz4BTaZg99C
