Kung Pao Chicken

Składniki

• 1 tsp ginger
• 0,12 łyżeczka red pepper flakes
• 2 łyżki stołowe rice vinegar
• 1 tbsp Asian sesame oil
• 3 miarki kuchenne, pokrojone celery
• 16 oz chicken breast
• 3 ząbki garlic, minced
• 4 średnie scallions
• 1/2 miarka kuchenna peanuts
• 4 łyżki stołowe soy sauce
• 2 łyżeczki sugar
• 2 tbsps cornstarch

Wskazówki

1. Combine vinegar, soy sauce and sugar in a small bowl and set aside.
2. Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
3. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
4. Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
5. Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
6. Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
7. Top with additional green onions if desired and serve with white rice.
8. Note: you can substitute Splenda for the sugar without much change to the flavor.