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    Kung Pao Chicken

    1 pound boneless, skinless chicken
    5 tablespoons Kikkoman Stir-Fry Sauce, divided
    1 teaspoon vinegar
    1/2 to 3/4 teaspoon crushed red pepper
    1/4 teaspoon cornstarch
    2 tablespoons water
    3 tablespoons vegetable oil, divided
    1 large clove garlic, minced
    1 large onion, chunked
    2 small green bell peppers, chunked
    2/3 cup unsalted roasted peanuts


    Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes.

    Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside.

    Dissolve cornstarch in 2 tablespoons water; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.

    Makes 4 servings

    This recipe created by Kikkoman.

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