Kung Pao Chicken w/ Vegetables

When you want to get your veggies in this is a great way to do it. While it's not traditional to add all of the veggies, I like it. Use the type of veggies you like. I use chicken thighs when I make this. It takes time to clean them so to save on time you may want to buy chicken breasts. Ingredients: serves 4 1 lb. Chicken Thighs or Breasts 1 T Soy Sauce 2 t Dry Sherry or Dry White Wine 1 1/2 t Corn Starch or Tapioca Starch Marinade the chicken: Clean the thighs or breasts and cut into small pieces. Put them in a bowl and add the soy sauce, sherry and tapioca starch. Mix well and refrigerate for 1 hour. 1 T Miso Paste (many grocery stores carry this in the refrigerated section, omit if not a

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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