Sunday, March 27, 2011

Kung Pao Chicken

I love Kung Pao Chicken but had never made it myself until starting this journey. It took me a couple of times to master one I liked and thought was blog worthy. It's finally here. It's still not as good as the PF Chang's I love, but it will do for now.

Kung Pao Chicken

  • 1-1.5 lbs chicken
  • 1 1/2 Tbsp cornstarch
  • 1-2 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 2 Tbsp {low sodium} soy sauce
  • 4 garlic cloves (minced)
  • 2 Tbsp honey
  • 1/2 tsp ginger powder
  • 1 1/2 tsp chili paste
  • 1/2 c unsalted peanuts
  • 1/2 c {low sodium} chicken stock + 3 Tbsp
  • 1/2 c sherry wine
  • 3 green onions (chopped)
  • 1 small red pepper (sliced thin)
1)  Add sesame oil to hot pan.
2)  Cut chicken in one inch pieces and toss with cornstarch.  Place in hot pan.
3)  Cook approx 4 minutes on high before flipping chicken over.  Flip and cook an addition 4 minutes or untill chicken is no longer pink.  Transfer chicken to serving dish.
4)  Combine rice vinegar, soy sauce, honey, ginger, chili paste, chicken stock, garlic and sherry to a bowl. Stir and sit aside.
5)  Add half of green onions, red peppers, peanuts and 3 Tbsp chicken stock to hot pan and saute for a few minutes.
6) Add chicken back to pan and pour sauce in pan. Reduce heat and simmer for approx 5 minutes.
7)  Pour over brown rice, top with remaining green onions and serve.

KID APPROVED??? not sure

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