CHRS: CP437 2
MSGID: 1:18/200@fidonet 668d495d
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Pao Chicken
 Categories: Poultry, Chilies, Vegetables, Herbs, Nuts
      Yield: 4 servings
 
      1 lb Boned, skinned chicken; in
           - 3/4" dice
      3 ts Cornstarch; divided
    1/2 ts (ea) salt & pepper
      2 tb Chicken stock
      2 tb Hoisin sauce
      1 tb Soy sauce
      1 tb Oyster sauce
    1/2 ts Sriracha chili sauce
           +=OR=+
    1/4 ts Hot pepper sauce
      2 tb Peanut oil; divided
      1 sm Red onion; chopped
      1 md Red bell pepper; chopped
      2 cl Garlic; minced
      1 ts Minced fresh gingerroot
    1/4 c  Minced fresh cilantro
    1/4 c  Dry roasted peanuts
 
  In a large bowl, combine the chicken, 1 teaspoon
  cornstarch, salt and pepper.
  
  Place remaining 2 teaspoons cornstarch in a small bowl.
  Stir in the stock, hoisin sauce, soy sauce, oyster sauce
  and chili sauce until smooth.
  
  In a large skillet or wok, stir-fry chicken in batches
  in 1 tablespoon oil until no longer pink. Remove and
  keep warm.
  
  Stir-fry onion and red pepper in remaining 1 tablespoon
  oil for 2-5 minutes or until vegetables are
  crisp-tender. Add garlic and ginger; cook 1 minute
  longer.
  
  Stir cornstarch mixture and add to the pan. Bring to a
  boil; cook and stir for 2 minutes or until thickened.
  Add chicken; heat through. Stir in cilantro and peanuts.
  
  Jennifer Beckman, Falls Church, Virginia
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It doesn't have to make sense. It's tradition.
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