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Kung Pao Chicken

Punch up your chicken with this flavorful Asian dish.

Yield: Serves 2


  • 2 Tbs. reduced-sodium soy sauce
  • 2 Tbs. dry sherry
  • 1 garlic clove, minced
  • 1 tsp. minced ginger root
  • 5 oz. skinless chicken breasts, cubed
  • 1 tsp. peanut or vegetable oil
  • 2 to 3 mild, dried chile peppers
  • 1 oz. unsalted shelled roasted peanuts
  • 1 medium red bell pepper, cut into matchstick pieces
  • 1/4 cup diagonally-sliced scallions
  • 1/4 cup canned, ready-to-serve chicken broth
  • 1 tsp. cornstarch


  1. In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root
  2. Add chicken and turn to coat
  3. Cover with plastic wrap and refrigerate at least 30 minutes
  4. In a nonstick skillet, heat oil
  5. Add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute
  6. Remove and discard peppers
  7. Add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute
  8. Transfer nuts to plate; set aside
  9. Using a slotted spoon, transfer chicken to same skillet, reserving marinade
  10. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes
  11. Transfer chicken to plate with peanuts; set aside
  12. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes
  13. Add broth and cornstarch to reserved marinade
  14. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts
  15. Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes

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