Ting Kung Pao

• 1 lb Boneless, Skinless Chicken Thighs/Breasts (trimmed Of Fat, Cut into 3/4" Cubes)
• 1 T Soy Sauce
• 1 t Cornstarch
• 1/4 c Chicken Broth
• 1 T Balsamic Vinegar/Rice V/ Chinese Black V
• 1 t Sugar
• 2 t Asian Chili Garlic Sauce
• 1 t Hoisin Sauce
• 1 T Vegetable Oil
• 1 Red Pepper (cut Into 1" Squares)
• 1/2 t Cornstarch Stirred Into 1tsp Cold Water
• 1/3 c Roasted, Salted Peanuts
• Cooked Rice Or Noodles

1. 1. In a medium bowl stir together soy sauce, hot pepper flakes and cornstarch until smooth.
2. Add chicken and toss gently to coat.
3. Let stand 10 minutes while preparing remaining ingredients.
4. 2. SAUCE: Stir together broth, vinegar, sugar, chili garlic, & hoisin sauces, set aside.
5. 3. Heat oil in large skillet or wok over Medium Heat.
6. 4. Add chicken and stir-fry until lightly cooked 1-2 minutes
7. 5. Add red pepper and stir-fry until tender-crisp about 2 minutes
8. 6. Stir in sauce mixture until bubbly and heated through
9. 7. Add dissolved cornstarch and cook, stirring gently until sauce thickens, about 30 secs
10. 8. Stir in peanuts and serve over rice or noodles

chicken, t, cornstarch, ubc, t, sugar, asian chili garlic sauce, hoisin sauce, vegetable oil, red pepper, cornstarch, peanuts, noodles

Taken from www.epicurious.com/recipes/member/views/ting-kung-pao-50077687 (may not work)