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Kung Pao Chicken
From: Big Bowl

Ingredients:

8 oz. chicken breast, cubed
Marinade: 1 t. starch, 1 t. sesame oil, 1/2 C. peanut oil, 6 dried chili peppers
Sauce: 2 T. bean sauce, 1 T. chili paste, 1 1/2 T. hoisin sauce, 1 T. vinegar, 1 T. Chinese light soy sauce, 1 T. sugar, 1/4 C. scallion whites, 4 garlic cloves, minced, 1 C. fresh coriander leaves, 1/4 C. peanuts

Method:

  1. Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
  2. Heat wok or heavy skillet, and add chicken breast. Add dried chilies. Cook until they begin to blacken/smoke.
  3. Add the scallion whites and garlic, and stir briefly.  Add 5 T. of sauce, and cook until it begins to boil.
  4. Add the chicken pieces, and toss to coat. Remove from heat, stir in the peanuts, then the coriander leaves.