Kung Pao Chicken Recipe

October 19, 2006 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 12:00 pm |

kung-pao-chicken-recipe-10-19-2006.jpgWe can’t let the AIC’s have all the fun in the kitchen!  Let’s take on a spicy little dish today, the Kung Pao Chicken.  This recipe is delicious and it’s really quite easy to prepare.  Trust me & enjoy!

Ingredients:

  • 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 peanuts 
  •  Wok or large skillet, bowl for sauce.

What’s Next:

In a bowl- mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside.

Toss the cubed chicken in 1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake).

Heat the oil in a wok or a deep large skillet.

Add the hot chilies and sauté till chilies begin to darken.

Remove chilies with a slotted spoon - save if you want to add them at the end (we do).  Add cubed chicken.

Cook over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside.  Reduce heat to medium.

Pour off the oil, leave about 1 T in the pan.  Add scallions, ginger and garlic, sauté for 1 - 2 minutes, stirring occasionally.

Reduce heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute.

Add 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 serve with white rice. Great with stir fried vegetable, broccoli, snow peas.

Eat well & Laugh often!

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