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   
      
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