Thursday, October 25, 2012

Kung Pao Chicken

I love Chinese food! But you know what is weird...I don't like Thai food. YUCK! Most people who love Chinese also love Thai, but not me. It is the curry. I can't stand curry! And so you will never, ever see a recipe using curry on my there! I hope you enjoy this yummy stir fried Kung Pao Chicken, yum!

Kung Pao Chicken
1 Tbsp plus 2 tsp soy sauce
1 Tbsp plus 2 tsp rice vinegar
3 1/2 tsp corn starch
5 chicken tenders
1 Tbsp sugar
1 1/2 tsp chili sesame oil
3 Tbsp peanut oil
1 inch piece fresh ginger, peeled and minced
3 cloves of garlic, minced
2 bunches scallions, cut into 1/2 inch pieces
4 cups of precut stir-fry veggies
1/2 cup cocktail peanuts
corn fried rice (click here for recipe)

Mix together 1 Tbsp of soy sauce, 2 tsp rice wine, 2 tsp cornstarch, and 2 tsp of water in a medium bowl. Place chicken and marinate in a bag and refrigerate until ready to use.

Mix together remained soy sauce, rice wine, and cornstarch, the sugar, chili oil and 2 Tbsp of water in a bowl.
Slice green onions, mince garlic and ginger.
Heat 2 Tbsp of peanut oil in a wok or I used my cast iron pot. Add the chicken and stir-fry for 30 seconds. Transfer to a plate.
Add remaining peanut oil to pan. Add veggies and stir fry for 3 minutes seconds.
Add garlic, ginger and green onions, stir fry for 2 more minutes.
Add chicken and peanuts. Stir-fry until the chicken is cooked through. 3-5 minutes.
Add sauce and cook until the sauce thickens 30 seconds. Serve over rice.

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