The Recipe Room: Spicy Kung Pao Chicken Stir Fry

Ingredients:

2

Lg. Boneless Skinless Chicken Breasts, roughly diced

   

4

Dried Thai Chilies, finely minced

   

1½ Tbsp.

Peanut Oil

   

⅓ cup

Cashews

   

2 Tbsp.

Chicken Broth

   

2 Tbsp.

Dry Red Wine, optional

   

1 Tbsp.

Soy Sauce

   

1 Tbsp.

Chili Bean Sauce, use hoisin sauce if you don't have any

   

1½ Tbsp.

Minced Garlic

   

2

Green Onions, sliced thinly

   

1

Red Bell Pepper, diced

   

1

Green Bell Pepper, diced

   

1 tsp.

Grated Ginger

   

2 tsp.

Rice Wine Vinegar

   

1 tsp.

Spicy Sesame Oil

   
   

Directions:

Heat the oil in a large wok over medium high and add the garlic and Thai chilies. When it becomes fragrant, lower heat to medium and add the chicken, cashews, peppers, and onions. Cook until the chicken is brown throughout and the veggies are just tender. At this point, add all the remaining ingredients and bring to a boil. Once a boil is reached, immediately remove from heat and serve over white rice, if desired.



Read more: http://chicken.betterrecipes.com/spicy-kung-pao-chicken-stir-fry.html#ixzz4BTaZg99C