In medium bowl, combine 3 Tbsp. soy sauce, sherry and cornstarch. Stir in chicken; let stand 10 minutes.Ā Meanwhile, in small bowl, combine remaining 2 Tbsp. soy sauce, vinegar, hoisin, sesame oil and sugar and set aside.Ā Stir-fry chilies in hot vegetable oil in large skillet or wok over high heat for 30 seconds, then add chicken; stir-fry 5 minutes.Ā Add scallions, bell pepper, garlic, ginger and stir-fry 2 minutes longer.Ā Stir in sauce mixture. Add peanuts; stir and cook for 1 minute. Serve hot.
Kung Pao Chicken
Yield
Makes 8 Servings
kikkoman products used:
ingredients
5 tablespoons KikkomanĀ® Soy Sauce, divided
2 teaspoons dry sherry
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs, cubed
1 tablespoon KikkomanĀ® Rice Vinegar
1 tablespoon KikkomanĀ® Hoisin Sauce
1 tablespoon KikkomanĀ® Sesame Oil
1 teaspoon sugar
8 whole dried red chilies
3 tablespoons vegetable oil
2 bunches scallions, use white parts only & cut into 1/2-inch lengths
1 green bell pepper, chunked
2 garlic cloves, minced
1 tablespoon minced fresh ginger root
Ā¾ cup dry roasted peanuts
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how itās made. We make ours from just four simple ingredientsāwater, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing processāmuch like making wine or beerāthat has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
