Kung Pao Chicken

Name: Kung Pao Chicken
Yield: Yield: 24
Ingredients: 6 pounds chicken, boneless, skinless, cut into 1-inch cubes 2 cups Kikkoman Stir-Fry Sauce, divided 2 tablespoons vinegar 1 tablespoon crushed red pepper 1 1/2 teaspoons cornstarch 1 cup vegetable oil, divided 3 tablspoons garlic, minced 3 pounds onions, cut into 1 1/2-pieces 4 pounds green bell peppers, cut into 1 1/2-inch pieces 1 pound, 4 ounces unsalted roasted peanuts

Yield

Yield: 24

kikkoman products used:

Gluten-Free Thai Style Chili Sauce Hoisin Sauce Soy Sauce

ingredients

6 pounds chicken, boneless, skinless, cut into 1-inch cubes
2 cups Kikkoman Stir-Fry Sauce, divided
2 tablespoons vinegar
1 tablespoon crushed red pepper
1 1/2 teaspoons cornstarch
1 cup vegetable oil, divided
3 tablspoons garlic, minced
3 pounds onions, cut into 1 1/2-pieces
4 pounds green bell peppers, cut into 1 1/2-inch pieces
1 pound, 4 ounces unsalted roasted peanuts

directions

In bowl, toss chicken with 1/3 cup of the stir-fry sauce; let stand 30 minutes. Combine remaining 1 2/3 cups stir-fry sauce, vinegar and red pepper; set aside. Dissolve cornstarch in 3/4 cup water; set aside.

In rondo or large sauté pan, heat 1/3 cup of the oil over high heat. Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining 2/3 cup oil in the same pan. Add onions; stir-fry 1 minute.

Add bell peppers; stir-fry 4minutes. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts. Cook and stir until sauce boils and thickens.

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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