PEANUT OIL 1 GAL CATA1217 COPYRIGHT TOPCO WARNING: OVERHEATING ANY OIL CAN CAUSE FIRE AND INJURY. DO NOT LEAVE UNATTENDED WHILE HEATING. IF OIL SMOKES, REDUCE HEAT. IF FIRE OCCURS, TURN OFF HEAT AND COVER UNTIL COOL. DO NOT PUT WATER ON HOT OR FLAMING OIL. SPATTERS CAN BURN. DO NOT POUR HOT OIL INTO ANY PLASTIC CONTAINER. CONTAINER CAN MELT, CAUSING INJURY. KUNG PAO CHICKEN - INGREDIENTS: 1 LB BONELESS, SKINLESS CHICKEN BREASTS, 3 TBSP PEANUT OIL, DIVIDED, 2 TBSP SOY SAUCE FC, 1 TSP SESAME SEED OIL FC, 2 CLOVES GARLIC, MINCED FC, 1/2 TSP GROUND GINGER OR 1 TSP FRESH GINGER, GRATED, 1/4 TSP CRUSHED RED PEPPER FLAKES, 1 CUP SNOW PEAS FC, 1 CUP DICED RED PEPPER, 8 OZ SHITAKE MUSHROOMS, TRIMMED, SLICED, 1/2 CUP ROASTED PEANUTS FC, 1/4 CUP SLICED GREEN ONION, 1 CUP CHICKEN BROTH FC, 2 TBSP CORNSTARCH FC, HOT COOKED RICE FC. PREPARATION INSTRUCTIONS: CUT CHICKEN INTO 3/4" TO 1" CHUNKS AND PLACE IN A MEDIUM BOWL. COMBINE 1 TBSP PEANUT OIL, SOY SAUCE, SESAME OIL, GARLIC, GINGER AND CRUSHED RED PEPPER FLAKES. POUR OIL MIXTURE OVER CHICKEN, TOSS TO COAT AND LET STAND 15 MINUTES. PLACE 1 TBSP OIL IN LARGE STIR FRY PAN OR WOK OVER HIGH HEAT. REMOVE CHICKEN FROM MARINADE, RESERVING MARINADE. ADD CHICKEN TO PAN AND COOK, STIRRING, UNTIL BROWNED, ABOUT 4 TO 5 MINUTES. REMOVE CHICKEN TO A PLATE AND KEEP WARM. ADD REMAINING OIL, SNOW PEAS, RED PEPPER AND MUSHROOMS TO PAN; COOK, STIRRING, ABOUT 3 MINUTES UNTIL TENDER. RETURN CHICKEN TO PAN, ADD PEANUTS. COMBINE RESERVED MARINADE, BROTH AND CORNSTARCH; ADD TO CHICKEN AND VEGETABLES IN PAN AND COOK, STIRRING, UNTIL THICKENED. SERVE OVER HOT, COOKED RICE, SPRINKLED WITH GREEN ONION. MAKES 4 SERVINGS. FC = FOOD CLUB BRAND BEST BY: THE OIL IS PROCESSED IN THE USA LOT : 1106940 QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.