Tuesday, February 12, 2013

Kung Pao Chicken

My family loved this recipe. It had a little bit of a kick to it but it wasn't too spicy. If you want more heat add more crushed red pepper but this was the perfect amount of heat for my kids. The only complaint I had is there weren't any leftovers. Maybe next time I'll double it.

Printable Recipe

Kung Pao Chicken
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 Tbsp cornstarch
2 tsp sesame oil
2 Tbsp vegetable oil
4 green onions, chopped
2 large garlic cloves, minced
1-2 tsp fresh ginger, grated
1/2 tsp crushed red pepper flakes
3 Tbsp seasoned rice vinegar
3 Tbsp soy sauce
1 tsp sugar
1/2 cup roasted peanuts
cooked white rice

Combine chicken with cornstarch in a medium bowl and toss until evenly coated. Combine the vinegar, soy sauce, and sugar in another bowl and set aside.

Heat a large skillet or wok with sesame oil and vegetable oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove chicken and set aside.

Add the green onions (leaving a few for garnish), garlic, ginger, and red pepper flakes to the wok and stir fry for 30 seconds, stirring constantly. Add the vinegar/soy sauce mixture to the pan along with the chicken and peanuts. Coat evenly with sauce and heat through. Serve over rice and top with remaining green onions.

Serves 4-6

Recipe adapted from For the Love of Cooking

Past Recipes:
One year ago: Chicken Tikka Masala
Two years ago: Lindt Truffle Chocolate Cupcakes
Three years ago: Chicken Roll-Ups

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