MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kung Pao Chicken
Categories: Poultry, Chilies, Vegetables, Herbs, Nuts
     Yield: 4 Servings

     1 lb Chicken; boned, skinned,
          - in 3/4" dice
     3 ts Corn starch; divided
   1/2 ts Salt
   1/2 ts Pepper
     2 tb Chicken stock
     2 tb Hoisin sauce
     1 tb Soy sauce
     1 tb Oyster sauce
   1/2 ts Sriracha chili sauce -OR-
   1/4 ts Hot pepper sauce
     2 tb Peanut oil; divided
     1 sm Red onion; chopped
     1 md Red bell pepper; chopped
     2 cl Garlic; minced
     1 ts Fresh gingerroot; minced
   1/4 c  Fresh cilantro; minced
   1/4 c  Dry roasted peanuts

 In a large bowl, combine the chicken, 1 ts corn starch, salt, and
 pepper.

 Place remaining 2 ts corn starch in a small bowl. Stir in the
 stock, hoisin sauce, soy sauce, oyster sauce, and chili sauce until
 smooth.

 In a large skillet or wok, stir-fry chicken in batches in 1 tb oil
 until no longer pink. Remove and keep warm.

 Stir-fry onion and red pepper in remaining 1 tb oil for 2 to
 5 minutes or until vegetables are crisp-tender. Add garlic and
 ginger; cook 1 minute longer.

 Stir cornstarch mixture and add to the pan. Bring to a boil; cook
 and stir for 2 minutes or until thickened. Add chicken; heat
 through. Stir in cilantro and peanuts.

 Recipe by Jennifer Beckman, Falls Church, Virginia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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