Friday, April 19, 2019

Kung Pao Chicken

This is an simple version of Kung Pao Chicken. You can also add dried chilies, peas and carrots, celery and/or red bell peppers. Kung Pao Chicken is my go-to-meal when I order take out at my favorite Chinese restaurant. But, it’s just as easy making it at home. Just add your favorite rice. Serves 4


1 lb boneless skinless chicken breasts, cut into 1” cubes
1 tablespoon corn starch
2 teaspoon sesame or vegetable oil
3 tablespoons green onion, chopped with tops
2 gloves garlic, minced
1/4-1 1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon powdered ginger
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup of dry roasted peanuts
4 cups cooked rice of your choice


Combine chicken and cornstarch, toss to coat. Heat oil in wok and add the chicken. Stir fry for 5-7 minutes on medium heat or until the chicken is no longer pink in the center. Remove and set aside. Add in the onions, ginger, garlic and red pepper flakes; stir fry for 15 seconds then remove from heat. In a small bowl combine the vinegar, soy sauce and sugar, mix well then add to the skillet along with the chicken and the peanuts. Stir until chicken is well coated. Serve over rice. Yum Yum! 

You need a wok for this recipe

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