Kung Pao Chicken METHOD: Stir broth into cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside. Beat next 3 ingredients with fork in medium bowl. Add chicken. Stir until coated. Deep-fry, in 2 batches, in hot (375°F, 190°C) cooking oil for 3 to 4 minutes, stirring to separate pieces, until golden brown. Remove with slotted spoon to paper towels to drain. Keep warm. Heat wok or large frying pan on medium-high until very hot. Add second amount of cooking oil. Add next 7 ingredients. Stir-fry for 3 to 4 minutes until tender-crisp. Stir broth mixture. Stir into vegetable…
