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    Kung Pao Chicken

    Source of Recipe


    List of Ingredients

    3/4 pound boneless, skinless chicken
    2 tbsp oyster flavored sauce
    1 tsp cornstarch
    1/4 cup black vinegar or balsamic vinegar
    1/4 cup chicken broth
    3 tbsp rice wine or dry sherry
    2 tbsp hoisin sauce
    1 tbsp soy sauce
    2 tsp sesame oil
    2 tsp chili garlic sauce
    2 tsp sugar
    2 1/2 cooking oil
    8 small dried red chilies
    4 tsp minced garlic
    2 ribs celery, diced
    1/2 red bell pepper, cut into 1 inch squares
    1/2 cup diced bamboo shoots
    2 teaspoon cornstarch dissolved in 1 tablespoon water
    1/2 cup toasted walnut halves


    Cut chicken into 1 inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.

    Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stirfry for 2 minutes. Remove chicken and chilies from the wok.

    Add remaining 1/2 tablespoon oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chilies to wok; stirfry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.




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