We can’t let the AIC’s have all the fun in the kitchen!Â Let’s take on a spicy little dish today, the Kung Pao Chicken.Â This recipe is delicious and it’s really quite easy to prepare.Â Trust meÂ & enjoy!
- 2 boneless skinless chicken breasts, halved and cut in 1/2″ cubes
- 1/3 cup peanut oil
- 4 -6 dry chilies, cut in half
- 2 T soy sauce
- 2 T dry sherry
- 4 T water
- 2 T cornstarch
- 2 T rice vinegar, or white vinegar
- 1 tsp sugar
- 2 garlic cloves, minced
- 6 scallions, sliced. You can julienne the greens for color.
- 1 inch ginger peeled, sliced thin
- 1/3 cup shelled unsalted or lightly salted roasted peanutsÂ
- Â Wok or large skillet, bowl for sauce.
InÂ a bowl- mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside.
TossÂ the cubed chicken in 1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake).
HeatÂ the oil in a wok or a deep large skillet.
Add the hot chilies and sautÃ© till chilies begin to darken.
RemoveÂ chilies with a slotted spoon – save if you want to add them at the end (we do).Â AddÂ cubed chicken.
CookÂ over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside.Â ReduceÂ heat to medium.
Pour off the oil, leave about 1 T in the pan.Â Add scallions, ginger and garlic, sautÃ© for 1 – 2 minutes, stirring occasionally.
ReduceÂ heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute.
AddÂ 1 – 2 T water, sherry or vinegar (or mix) if you want a more liquid dish.
Add chicken and peanuts (and chilies if you wish), heat through.
Then serveÂ with white rice. Great with stir fried vegetable, broccoli, snow peas.