Ting Kung Pao

1. 1

   1. In a medium bowl stir together soy sauce, hot pepper flakes and cornstarch until smooth.

2. 2

   Add chicken and toss gently to coat.

3. 3

   Let stand 10 minutes while preparing remaining ingredients.

4. 4

   2. SAUCE: Stir together broth, vinegar, sugar, chili garlic, & hoisin sauces, set aside.

5. 5

   3. Heat oil in large skillet or wok over Medium Heat.

6. 6

   4. Add chicken and stir-fry until lightly cooked 1-2 minutes

7. 7

   5. Add red pepper and stir-fry until tender-crisp about 2 minutes

8. 8

   6. Stir in sauce mixture until bubbly and heated through

9. 9

   7. Add dissolved cornstarch and cook, stirring gently until sauce thickens, about 30 secs

10. 10

    8. Stir in peanuts and serve over rice or noodles

No additional tips available.