Kung Bao Chicken

Name: Kung Bao Chicken
Ingredients: 1/2 c. dried mushrooms or fresh; 1 whole large chicken breast, skinned, split and boned; 1 tsp. cornstarch; 3 Tbsp. soy sauce; 1 Tbsp. cooking oil; 1 clove garlic, minced; 1 large green pepper, cut into 1/2-inch pieces; 1/2 c. bamboo shoots, cut in half lengthwise; 2 Tbsp. chopped peanuts; 1/4 tsp. crushed red pepper; 1 pkg. frozen pea pods

11 ingredients

17 steps

Ingredients

1/2 c. dried mushrooms or fresh
1 whole large chicken breast, skinned, split and boned
1 tsp. cornstarch
3 Tbsp. soy sauce
1 Tbsp. cooking oil
1 clove garlic, minced
1 large green pepper, cut into 1/2-inch pieces
1/2 c. bamboo shoots, cut in half lengthwise
2 Tbsp. chopped peanuts
1/4 tsp. crushed red pepper
1 pkg. frozen pea pods

Directions

1

If you use dried mushrooms, then soak them in enough warm water to cover for 30 minutes, then squeeze the mushrooms to drain well.
2

Chop mushrooms, discarding stems.
3

Cut chicken into bite size pieces.
4

Blend 1 tablespoon cold water into cornstarch; stir in soy sauce.
5

Set aside.
6

Preheat a wok or a large skillet over high heat; add cooking oil.
7

Stir-fry garlic in hot oil for 30 seconds.
8

Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods.
9

Stir-fry 2 minutes.
10

Remove from wok. (Add more oil, if necessary.)
11

Add chicken; stir-fry 2 minutes or until chicken is done.
12

Stir soy mixture; stir into chicken.
13

Cook and stir until thickened and bubbly.
14

Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods; cover and cook 1 minute.
15

Serve at once.
16

You can serve this over white or brown rice.
17

Serves 2.