Name: Kung Pao Chicken
Ingredients: 1 1/2 lb. chicken breast, cut into 2" x 1/2" pieces; 1 t cornstarch; 1/2 t salt; dash white pepper; vegetable oil; 3-4 cloves garlic, minced; 1 t gingerroot, minced; 2 T Hoisin sauce; 2-3 t chili paste; 1 can sliced bamboo shoots, drained; 1 green bell pepper, seeded and chopped into 3/4" pieces; 1 t. sugar; 3 green onions, sliced into 1" lengths; 1 c. unsalted roasted peanuts

Kung Pao Chicken

Ingredients

1 1/2 lb. chicken breast, cut into 2" x 1/2" pieces
1 t cornstarch
1/2 t salt
dash white pepper
vegetable oil
3-4 cloves garlic, minced
1 t gingerroot, minced
2 T Hoisin sauce
2-3 t chili paste
1 can sliced bamboo shoots, drained
1 green bell pepper, seeded and chopped into 3/4" pieces
1 t. sugar
3 green onions, sliced into 1" lengths
1 c. unsalted roasted peanuts

Instructions

Combine chicken, cornstarch, salt and pepper. Let stand for 1/2 hour. In a wok, heat 2 tablespoons oil and stir-fry the chicken until it turns white. Remove. Heat another 2 tablespoons oil and add garlic, ginger, hoisin, chilli paste, and bamboo shoots. Stir fry 1 minute, then add the chicken and the bell pepper, sugar, and green onions. Stir-fry 1 minute. Sprinkle with peanuts and serve.