. 2 chicken breasts
. 1 stalk celery
. 7oz can water chestnut
. 6 to 8 red dry chilies
. ? cup unsalted peanuts
. 2 cloves of garlic, chopped
. Oil for deep frying
For marinade: 1 Tbsp soy sauce
1 tsp dry sherry
2 tsp cornstarch
2 tsp chicken stock
For sauce: 2 Tbsp soy sauce
1 Tbsp vinegar
2 Tbsp chicken broth
2 tsp sugar
1 tsp sesame oil
1 tsp cornstarch
? tsp sal
Kung Pao Chicken
. Cut the chicken into pieces.
. In a bowl mix soy sauce, sherry, chicken stock and cornstarch.
. Put in chicken pieces and mix well.
. Marinate for about 30 minutes.
. Cut celery into slices.
. Drain water chestnut, cut in half.
. Drop chicken pieces into deep hot oil, fry until golden brown.
. Remove and drain on paper towel.
. In another pan heat 2 Tbsp oil.
. Add garlic and saut? for about 20 seconds.
. Add red chilies, celery and water chestnut and stir fry for about 1 minute.
. Add fried chicken into a pan and mix well.
. In a small bowl stir together the sauce ingredients.
. Pour into the pan and stir until boiling.
. Add peanuts and mix everything together.
. Serve hot with fried rice.