Updated: 10/27/2006

TV Morning Show 10/27/2006

Kung Pao Chicken

1 ½ pounds boneless, skinless chicken breast, cut into 2-inch by ½-inch strips

2 tablespoons crushed red chiles

4 tablespoons vegetable or peanut oil

½ cup julienne carrots

½ cup julienne celery

½ cup julienne green onion

1 cup salted peanuts, divided

1 clove (approx. 1 teaspoon) garlic, minced

1 teaspoon minced fresh ginger

Sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

2 tablespoons sherry wine

3 tablespoons chicken broth

1 tablespoon sugar

1 tablespoon corn starch

4 cups cooked rice

Heat a wok on medium high heat. Add 1 tablespoon of the oil, half of the cut chicken, and 1 tablespoon of the chiles. Cook four to six minutes or until chicken is cooked through. Remove to a holding plate, and repeat process with remaining chicken and chiles. In empty wok, add the remaining two tablespoons of oil along with the carrot, celery and green onion. Cook until onion begins to wilt. Add the garlic, ginger, ½ cup of the peanuts and the cooked chicken. Cook until chicken is reheated.

In a separate bowl, mix the sauce ingredients together until smooth and add to the wok. Allow the sauce to bubble and thicken. Stir all the ingredients well and serve over rice. Garnish with the remaining ½ cups of peanuts. Yields four adult entrees.