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Kung Pao Recipe

Kung Pao recipe and other regional cuisine recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kung Pao recipe  PDF


1/2 lb Chicken breasts, boneless
4 tb Oil
MARINADE 2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry
1 Egg whites
1/2 ts Salt
2 ts Ginger, chopped
2 Onions, green
1/4 c Nuts
SEASONING 2 ts Cornstarch
2 ts Sherry
1/2 tb Soy sauce
1 ts Vinegar
1/2 ts Salt
1/2 ts Sugar
2 ts Sesame oil
4 tb Peanut oil
Cut green onions into 3/4 pieces. Cut boned breast into small pieces. Mi cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG Kit, Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI 71511,2253, GT Cookbook echo moderator, net/node 004/005

Kung Pao recipe and other regional cuisine recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
706 people have voted
Last Reviewed on 2019-07-23



Tuesday, Jul 23 2019 Download & Print Kung Pao recipe  PDF   Regional Cuisine recipes RSS   New

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