Kung Bao Chicken
- 2 Tbsp. reduced-sodium soy sauce, divided
- 2 tsp. Chinese Shao Hsing rice cooking wine
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 2 tsp. corn starch
- 1/4 cup Kraft Smooth Peanut Butter
- 2 Tbsp. water
- 1 Tbsp. each Sriracha sauce (hot chili sauce), rice vinegar and brown sugar
- 1 tsp. Sichuan peppercorns, ground
- 2 tsp. peanut oil
- 1/4 cup unsalted dry roasted peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
- 2 green onions, cut diagonally into thin slices
- Mix 1 Tbsp.
- soy sauce and wine.
- Add to chicken in medium bowl; mix lightly.
- Add corn starch; toss to evenly coat.
- Let stand 10 min.
- Meanwhile, mix remaining soy sauce with all remaining ingredients except oil, nuts and onions.
- Heat oil in wok on high heat.
- Add chicken; stir-fry 3 min.
- or until no longer pink.
- Add nuts; cook 1 min.
- or until chicken is done.
- Remove from heat.
- Add peanut butter mixture; mix well.
- Transfer to platter; top with onions.
soy sauce, hsing rice cooking wine, chicken breasts, corn starch, butter, water, sriracha sauce, sichuan peppercorns, peanut oil, peanuts, green onions
Taken from www.kraftrecipes.com/recipes/kung-bao-chicken-150206.aspx (may not work)