Subj : 15 Minute Dinners - 06
To   : All
From : Dave Drum
Date : Mon Nov 21 2022 13:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Kung Pao Chicken
 Categories: Poultry, Chilies, Herbs
      Yield: 4 servings
 
      1 lb Boned, skinned chicken; in
           - 1/2" chunks
      3 tb Soy sauce
      2 ts Cornstarch
           Salt & ground black or
           - Sichuan pepper
  1 1/2 tb Chinkiang (black) vinegar or
           - balsamic vinegar
      2 ts Sugar
    1/4 c  Neutral oil
    1/2 c  Small dried red chilies
 
  Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon
  cornstarch, and a big pinch of salt and pepper in a bowl
  until evenly coated. Let sit while you prepare the
  sauce.
  
  Stir the vinegar, sugar, remaining 2 tablespoons soy
  sauce and 1 teaspoon cornstarch in a small bowl.
  
  Combine the oil and chiles in a wok or large nonstick
  skillet, and set over medium heat. When the chiles start
  to sizzle and brown, about 15 seconds, push them to one
  side of the pan. Add the chicken to the other side all
  at once and spread in a single, even layer. Cook,
  without moving the pieces, until the bottoms are dark
  golden brown, 3 to 5 minutes. If the chiles start to
  blacken, put them on top of the chicken so that they
  don’t burn.
  
  Using a large spatula, flip the chicken in portions.
  Cook just until the meat almost loses all of its
  pinkness, 1 to 2 minutes more. Stir the sauce and pour
  it into the pan. Stir until the sauce thickens and
  slicks the chicken evenly. Immediately transfer to a
  plate and serve hot.
  
  Recipe from: Pearl Han and Grace Han
  
  Adapted by: Genevieve Ko
  
  Yield: 4 servings
  
  ECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Nothing is more conducive to peace of mind than having no opinions at all.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.