Kung Pao Chicken
H. Campbell
COOKING SAUCE #1
1 tablespoon Soy Vay Veri Veri Teriyaki
1 tablespoon Soy Vay Hoisin Garlic Asian Glaze and Marinade
1 tablespoon Kung Pao sauce
1 tablespoon sugar
1 tablespoon chili sauce
1 teaspoon chopped garlic
1 teaspoon finely minced ginger
COOKING SAUCE #2
1 can chicken broth
2 tablespoons chunky peanut butter
(Put ingredients together and heat for 1 minute in microwave. Let stand for 3 minutes and then mix well.)
COOKING SAUCE #3
2 tablespoons Soy Vay Veri Veri Teriyaki
2 tablespoons water
1 tablespoon sugar
1 tablespoon tapioca, rice, or corn starch
3 red bell peppers, cut into 1 inch squares
4 celery stalks, cut diagonally into thick slivers
2 bunches of scallion, cut into 1 inch lengths
4 boneless, skinless chicken thighs
1/2 cup dry roasted peanuts
Brown chicken thighs on medium heat in a skillet until nearly cooked through.
Remove chicken, drain on paper towels, then cut into 1 inch cubes.
Preheat wok or skillet over medium high heat, add peanuts for 1 minute, then remove.
Add cooking sauce #1, heat for 1 minute, add chicken chunks, and cook until the sauce becomes a bubbling, gooey mixture.
Add cooking sauce #2, and cook for 1 minute.
Add the remaining 3/4 can of chicken broth, raise the cooking temperature to high, and mix slowly and gently until they are completely combined. Bring to a boil.
Add cooking sauce #3 and and cook for 2 minutes.
Add peanuts, peppers, and celery, and cook for 1 minute. Add the scallions, and serve immediately over rice.
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