Chicken Kungpao

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Chicken Kungpao
Bites Of Asia
(Yield: 4 Servings)

Ingredients:
1 lb Boneless chicken breasts (cut into thumb nail sizes)
1 tsp Schzewan chili paste with garlic
4 tbsps Soy sauce
2 tsps Rice wine
2 tsps Red wine vinegar
1 c Chicken broth
2 tsps Oriental sesame oil
4 tsps Cornstarch.
8 Scallions (cut into 1/2-inch pieces.)
1 md Green or red pepper (sliced into strips)
1/4 c Carrots (thinly sliced)
1 c of snow peas.
1/4 c Mushrooms (Sliced)
1 c Peanuts; Planters low salt (Not dry roasted)
5 Dried hot red peppers
3 tbsps Peanut oil

Preparation:
1. In a mixing bowl, combine chicken with cornstarch, rice wine, 2 tbsps soy sauce, and sesame oil. Mix well to coat and set aside. In a large owl, combine all the vegetables; set aside. Mix 1 tbsp soy sauce, rice wine, Schzwan Chili past with chicken and pass set aside.

2. Heat oil in wok over medium high heat. Add whole red peppers and chicken and stir-fry for about 4 minutes or until chicken turns white, and pepper pods turn blackish. Remove and set aside to drain on paper towels.

3. Add cooking oil to wok. (if needed) Stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, chicken broth, and cook for 1 minute longer. Add chicken back in and stir-fry for one minute. Add sauce mixture and chow until sauce thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice