Tuesday, August 6, 2013


For a small friday night gathering (10 or so) we use about 6-7 lbs of chicken breasts - cut up... about 8 peppers -  green, red and yellow. It's kind of General Tso's meets Sweet and Sour Meets Kung Pao - I add peanuts. One of our favorites!

Marinating Ingredients (A)
4 Tbsp sherry
1 tsp salt
1 egg
4 tbsp corn starch
(double this for that amount of chicken)

Stir Fry Ingredients (B)
1/2 cup chopped green onions
2 Tbsp red pepper sauce
1/4 cup sugar
4 tbsp vinegar
2 tsp cornstarch
1/4 cup water
4 tbsp soy sauce
2 tsp chopped ginger
(usually quadruple (at least!) this for that amount of chicken (use 6 Tbsp of red pepper sauce if you don't want it too hot)

Cut chicken into chunks.  Marinate in Ingredients (A) all day or as little as a few hours.

Mix Ingredients (B) in a bowl and set aside.  Keep onions in their own bowl.

Cut peppers into chunks - set aside.

Fry marinated chicken in cooking oil over medium heat until golden brown... drain and set aside.

In a pan... sir fry onions a little... add ingredients (B) until thickened.

Add chicken and peppers.

Serve over rice. Can also add peanuts

{Adapted from a recipe from Dynasty Restaurant in Pittsburgh}