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Kung Pao Chicken |
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Serves: 4
Print this Recipe
12 ounces boneless, skinless chicken, diced
1 teaspoon rice cooking wine
1 egg white
1 tablespoon cornstarch
2 tablespoons canola oil
Nonstick vegetable oil spray
1 tablespoon cooking wine
1 clove garlic, minced
1 green onions, chopped
2 red chili peppers, chopped
1 slice fresh ginger
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon Chinese hot sauce, if desired
Method
1. Season chicken with rice wine, egg white, cornstarch, and 1 Tbsp vegetable oil.
2. Spray wok with nonstick cooking spray. Stir-fry chicken until done.
3. Remove chicken and clean wok. Spray again with nonstick cooking spray. Add remaining 1 Tbsp oil. Heat oil and sauté garlic, onion, chili peppers, ginger, salt, sugar, and hot sauce. Add wine and chicken. Stir. Serve over rice.
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