Wednesday, September 5, 2012

Kung Pao Chicken

Photo Credit:
  • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
  • 3 tablespoons green onions, chopped with tops
  • 2 garlic cloves, minced
  • 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/3 cup dry roasted peanuts
  • 4 cups cooked rice, hot

  1. Combine chicken and cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add chicken.
  5. Stir fry 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet.
  8. Stir fry 15 seconds.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in small bowl.
  11. Stir well.
  12. Add to skillet.
  13. Return chicken to skillet.
  14. Stir until chicken is well coated.
  15. Stir in nuts.
  16. Heat thoroughly, stirring occasionally.
  17. Serve over hot rice.

Original Recipe:

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Traci said...

I want to try this soon, it looks and sounds yummy; I find that often pictures used in recipes aren't always the ones of the "actual recipe".. I can see red dried chili peppers used for heat in place of the "crushed red" pepper flakes this recipe calls for... If you've ever eaten one of those dried chili peppers by accident you will soon regret it, so I understand switching them out but at least use an "actual recipe" photo so people making the recipe know what to expect... thx.

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