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kung pao chicken Recipe

   
 

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     kung pao chicken

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb. boneless chicken breasts
3 Tbsp vegetable oil
3 Tbsp soy sauce
3 Tbsp rice wine
2 Tbsp corn starch
2 Tbsp brown sugar
2 Tbsp sambal (chili sauce)
2 tsp minced garlic
1 tsp sesame oil
 
1 bunch green onions
1 med bell pepper
˝ lb. carrots
˝ cup roasted (unsalted) peanuts
1˝ cups uncooked jasmine rice

Instructions
1. Prepare the marinade for the chicken. Dissolve 1 Tbsp of corn starch in 1 Tbsp of water and then add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice wine, and 2 tsp of minced garlic. Stir to combine. 2. Cut the chicken into small chunks and place it in a bowl or small container. Pour the marinade over top, stir to coat, cover, and refrigerate for at least 30 minutes.
3. 3. While the chicken is marinating, prepare the sauce. The sauce is very similar to the marinade but with a couple more ingredients to amp up the flavor. So, again, start by dissolving 1 Tbsp of corn starch in 1 Tbsp of water. Then add 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp sambal, 2 Tbsp brown sugar, and 1 tsp sesame oil. Stir to combine and dissolve the brown sugar. Set the sauce aside until you’re ready to use it.
4. Prepare the vegetables. Dice the bell pepper and slice the carrots into strips as thin as possible. Slice the green onions, both the white and green will be used. Measure out ˝ cup of peanuts. 5. Heat 2 Tbsp of vegetable oil in a large skillet over medium-high heat. When the oil is very hot (it will look wavy on the surface), add the white half of the sliced green onions. Stir and cook for about 30 seconds to 1 minute. Add the marinated chicken. Cook and stir until the chicken is cooked through, about 5 minutes. It will feel firm when it is cooked through.
6. Add the vegetables and peanuts and stir to combine with the chicken. Immediately add the sauce and cook until the sauce has thickened (2-3 minutes). I prefer the vegetables still crunchy so I didn’t really let them cook before adding the sauce.


Originally Submitted
4/18/2014





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