Kung Pao Chicken

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup low sodium chicken broth
• 2 tablespoons soya sauce
• 1 tablespoon balsamic vinegar
• 1/4 cup cornstarch
• 2 teaspoons sesame oil
• 1 1/2 teaspoons sugar
• 1 1/2 lbs boneless skinless chicken breasts, cut in chunks
• salt and pepper
• 1/4 cup canola oil
• 2 small dried hot red chilies
• 2 tablespoons minced ginger
• 6 green onions
• 1 medium red pepper, seeded and cut into 1 inch strips
• 2 stalks celery, cut crosswise 1/2 inch thick
• 1/4 cup dry sherry
• 1/4 cup peanuts, coarsly chopped

Recipe

• 1 whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup. in a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
• 2 heat 3 tbsp canola oil in large skillet over medium high heat. saute the chicken, flipping after 2 min until it is lightly brown. add remaining 1 tbsp canola oil to the skillet. add the chilies, ginger, and the green onions. cook stirring for 1 minute add the celery and red pepper, cook, stirring for about 2 minute untill softened. add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
• 3 give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil. check to see if the chicken is cooked. serve immediatly, sprinkle with peanuts.