In medium bowl, combine 3 Tbsp. soy sauce, sherry and cornstarch. Stir in chicken; let stand 10 minutes. Meanwhile, in small bowl, combine remaining 2 Tbsp. soy sauce, vinegar, hoisin, sesame oil and sugar and set aside. 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. Add scallions, bell pepper, garlic, ginger and stir-fry 2 minutes longer. 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 Kikkoman® Soy Sauce, divided
2 teaspoons dry sherry
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs, cubed
1 tablespoon Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Hoisin Sauce
1 tablespoon Kikkoman® 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
¾ 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 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.
READ THE STORY OF SOY SAUCE
