KUNG PAO CHICKEN RECIPE

KUNG PAO CHICKEN RECIPE 1 lb boneless skinless chicken breast, cut into 1 inch pieces 1 TB cornstarch 2 tsp light sesame oil (or vegetable oil) 3 TB green onions, chopped with tops 2 tsp minced garlic ¼-1½ tsp crushed red pepper flakes ½ tsp powdered ginger (or fresh) 2 tsp rice wine vinegar 2 TB soy sauce 2 tsp sugar ⅓ cup dry roasted peanuts 4 cups cooked rice, hot Toss chicken in a small bowl with cornstarch, till coated. Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain. Add garlic, red pepper and ginger to skillet and stir fry for about 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat. Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice.