Kung Pao Chicken 2

How to make it

1. In a medium sized bowl, combine chicken, 1 Tbsp. sherry wine, 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce, 3 Tbsp. Panda Brand Sauce for Lettuce Wrap, 2 tsp. baking soda and 1 tsp. cornstarch, mix well, cover and let it marinate for 15 minutes. 
2. In a small bowl, whisk together remaining Lee Kum Kee Panda Brand Cooking Soy Sauce, Hoisin sauce, balsamic vinegar, 1 tsp. cornstarch and sugar. 
3. Heat a large skillet over high heat, and add 2 Tbsp. of the vegetable oil and add in chicken. Cook for 3-4 minutes, stirring occasionally until it has browned then set aside. 
4. In the same skillet, add the remaining oil. Mix in the Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, and bell pepper then stir fry for 2 minutes. 
5. Mix the prepared sauce, then pour into the stir fry mixture. Bring to a boil and stir. Once sauce begins to thicken, add the chicken back into the pan and mix well until the chicken has been evenly coated. Add in green onions and peanuts, cook for an additional 3 minutes. 
6. Serve immediately with butter lettuce and your favorite Lee Kum Kee Panda Brand Dipping Soy Sauce.