Delicious Recipes

Kung Pao Chicken

Posted on: 25/02/2015

Kung Pao Chicken.fw

Prep time: 15 min

Cook time: 10 min

Yield: 4 servings

Level: Easy

Ingredients

1 tablespoon plus 2 teaspoons soy sauce

1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry

3 1/2 teaspoons cornstarch

1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks

1 tablespoon sugar

1 1/2 teaspoons Asian chili oil or sesame oil

3 tablespoons peanut oil

3 cloves garlic, thinly sliced

1 1 1/2 -inch piece ginger, peeled and thinly sliced

2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)

4 cups precut stir-fry vegetables

1/2 cup cocktail peanuts

Cooked rice, for serving (optional)

Directions

Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.

Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.

Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.

Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.

Per serving: Calories 473; Fat 25 g (Saturated 5 g); Cholesterol 82 mg; Sodium 488 mg; Carbohydrate 20 g; Fiber 5 g; Protein 41 g

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1 Response to "Kung Pao Chicken"

Yum! This looks so good, not to mention healthy!

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