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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kikkoman.