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Kung Pao Chicken

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Ingredients A    
2 lbs. Chicken (cut into 1 inch cubes)
3
Tbs.
Soy Sauce
1 Tbs.  Cooking Wine 
tsp.  Corn Starch 
2+ tsp.  Chili Garlic Sauce (more for extra spicy) 
  Dash Salt, pepper, sugar, crushed red pepper 
     
1 Tbs. Oil
     
Ingredients B  
2 Tbs. Oil
2 tsp. Garlic (minced)
     
Ingredients C (cut all into cubes)
1   Yellow Onion
2   Carrot (boiling in water for 2 minutes first)
2    Zucchini (medium size)
Stalks Celery
     
Ingredient D
 
½ Cup Cashew Nuts (or any preferred nuts)
 
    
 
  1. Marinate Chicken Ingredients A. Set aside for at least 1 hour.
  2. When ready to cook, pour in 1 Tbs. of oil in the chicken marinate to coat the chicken. This allows the marinated flavor to stay with chicken as it is cooked.
  3. Pour in 2 Tbs. of oil in the wok, add minced garlic and pour in marinated chicken. Stir fry in high heat. Remove immediately when cooked.
  4.  With remaining oil, brown onion, add carrot, zucchini, and celery. Stir fry until vegetable appear to be ready. Then stir in the cooked chicken. Cook for another 2 minutes. Remove from heat and sprinkle cashew nuts over the dish.
 
Kung Pao Chicken is best when served over rice.

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