Kung Pao ChickenSauce1/4 cup (60 ml) chicken broth3 tbsp brown sugar2 tbsp (30 ml) rice vinegar1 tbsp (15 ml) soy sauce2 tsp cornstarchYOU MIGHT BE INTERESTED IN...Chicken2 tbsp cornstarch2 tbsp (30 ml) soy sauce1 tbsp (15 ml) toasted sesame oil1 lb (450 g) boneless, skinless chicken thighs, cubed3 dried chili peppers, seeded and thinly sliced lengthwise1 tsp Sichuan peppercorns, crushedYOU MIGHT BE INTERESTED IN...2 tbsp (30 ml) vegetable oil2 garlic cloves, chopped2 tbsp fresh ginger, choppedGet more food in your inbox Get your fill of delicious recipes and more with the Star Recipes email newsletter. ChickenIn another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat. Add the chicken and cook, stirring often, for 4 minutes or until golden. Bring to a boil and cook for 1 minute or until the sauce thickens and coats the chicken and vegetables.

Source: thestar December 01, 2019 05:03 UTC