Kung Pao Chicken

2 tbsp vegetable oil 3 to 5 dried chili peppers
Norwalk Reflector Staff
Jul 25, 2010

 

2 tbsp vegetable oil

3 to 5 dried chili peppers

3 cloves garlic (crushed)

3 chicken breasts (cubed)

Salt and black pepper (to taste)

1 1/2 cups celery (chopped)

1 1/2 cups carrots thinly (chopped)

1 cup scallions (chopped)

1/2 cup roasted peanuts

Sauce:

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp ginger (grated) Mix soy sauce, sesame oil, rice vinegar and ginger in small bowl. Heat vegetable oil in a skillet over medium heat. Break peppers in half, then add peppers and garlic to oil and saut until garlic is brown.

Add chicken and saut until chicken is white on all sides, then add salt and black pepper to taste. Add peanuts and soy sauce mixture, and turn heat to medium high, stirring constantly for one minute.

Add vegetables, saute for 10 minutes, stirring occasionally. Remove peppers and serve hot with rice.