July 2, 2004, Newsletter Issue #184: Hot & Spicy!
Tip of the Week
Kung Pao Chicken
Marinade...
2 Tbsp cornstarch
2 Tbsp rice wine or dry sherry
2 tsp baking soda
Entree...
1-1/2 pounds boneless chicken breast, cubed
3 stalks celery, sliced
1 red bell pepper, sliced thin
1/2 cup unsalted peanuts
3 cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions, sliced thin
peanut oil
Sauce...
4 Tbsp rice wine or dry sherry
4 Tbsp hoison sauce
2 Tbsp bean curd paste
1 Tbsp black bean sauce
2 Tbsp red wine vinegar
1-1/2 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp red pepper flakes
Mix the marinade ingredients and pour over the chicken cubes; let stand for one hour. Prepare the sauce by combining the wine and cornstarch and whisking until the cornstarch is dissolved; then mix in the remaining ingredients.
Heat about 3 Tbsp of the peanut oil and stir fry the chicken until done; remove and keep warm.
Heat another 3 Tbsp peanut oil and stir fry the peanuts for about one minute, stirring constantly so the peanuts donīt burn. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1-2 minutes to thicken.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Alicia Bodine |
