Kung Pao Chicken

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken
5 tablespoons	75ml	Kikkoman Stir-Fry Sauce - divided
1 teaspoon	5ml	Vinegar
1/2 teaspoon	2.5ml	Crushed red pepper - (to 3/4 tspn)
1/4 teaspoon	1.3ml	Cornstarch
2 tablespoons	30ml	Water
3 tablespoons	45ml	Vegetable oil - divided
1 tablespoon	15ml	Garlic clove - minced (large)
1 tablespoon	15ml	Onion - chunked (large)
2 tablespoons	30ml	Green bell peppers - chunked (small)
2/3 cup	157ml	Unsalted roasted peanuts

Recipe Instructions

Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes.

Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside. Dissolve cornstarch in 2 tablespoons water; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove.

Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.

This recipe yields 4 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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