Kung Pao Chicken By Buckyrhino
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 lb chicken cut into 1/2 inch squares (partially frozen is best for cutting)Marinade:i large egg2 tsp. Olive Oil1/2 tsp salt (Sea or Kosher is best)1 TBSP CornstarchVeggies:1 cup carrots, cut into 3/8 inch squares1 cup celery cut same as above1 green pepper cut same (by chance, it worked out to exactly one cup)1 red pepper, cut same as above (again, mine just happened to be 1 cup by chance)1 bunch scallions, cut into 1/2 inch pieces, including as much green part as usableSpices:4 dried red chillies, cut in half, seeds included2 scallions, minced2 tsp minced garlic2 tsp minced fresh ginger rootSauce:3 TBS Dark/Black Soy (Kikoman will do)2 TBS Shaoxing Cooking Wine (Rice wine or Dry Sherry will do but not as flavorful)1.5 TBS White Vinegar4 tsp sugar3 TSP water mixed with 2 TBS Cornstarch1/2 tsp salt1 tsp or so Chilli Paste with garlic (1/2 - 1 tsp hot oil will also do)1 tsp Sesame oil1 cup dry roasted peanuts2 TBS Canola Oil
Cut chicken into 1/2 inch pieces. Marinade while cutting veggies.
Cut & combine all veggies.
Break or cut (I break) dried chilli peppers and place in dish with seeds.
Mince remaining spices together & place in seperate dish.
Mix ingrediants for sauce, making sure cornstarch & water are smoothly mixed before adding.
Thern add Sesame oil last.
To cook:
Heat large electric frying pan or (preferably) wok to high or 375 degrees. Addd 1 TBS Canola or Vegtable Oil. Heat for 30 seconds, add chicken in 4 parts, cooking until no longer pink. Remove from wok & set aside in a colander to remove excess drippings.
NOTE: Lower heat in wok before adding the dried chilli's, or they will burn & make everybody in the house cough like mad! This should only take the time it takes to remove the chicken plus a few seconds more plus adjusting the heat (gas works best for stir frying)
Add dried chilli peppers, cook at low heat until they begin to turn black. Raise heat to high, add remaining spices and cook 30 seconds (at this point, you should probably remove the 8 chilli pepper halves so nobody eats them).
Add veggies in 4 parts (as with chicken, to not drop the temperature of the wok too quickly). Stir fry 1.5 - 2 minutes and add Sauce (stir well before adding!). Sauce should come to a boil & thicken quickly.
Add cooked chicken & peanuts, mix & serve on a platter (a bowl will keep the food too hot and keep the peppers cooking, which will make the sauce get watery).
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUCKYRHINO.
Cut & combine all veggies.
Break or cut (I break) dried chilli peppers and place in dish with seeds.
Mince remaining spices together & place in seperate dish.
Mix ingrediants for sauce, making sure cornstarch & water are smoothly mixed before adding.
Thern add Sesame oil last.
To cook:
Heat large electric frying pan or (preferably) wok to high or 375 degrees. Addd 1 TBS Canola or Vegtable Oil. Heat for 30 seconds, add chicken in 4 parts, cooking until no longer pink. Remove from wok & set aside in a colander to remove excess drippings.
NOTE: Lower heat in wok before adding the dried chilli's, or they will burn & make everybody in the house cough like mad! This should only take the time it takes to remove the chicken plus a few seconds more plus adjusting the heat (gas works best for stir frying)
Add dried chilli peppers, cook at low heat until they begin to turn black. Raise heat to high, add remaining spices and cook 30 seconds (at this point, you should probably remove the 8 chilli pepper halves so nobody eats them).
Add veggies in 4 parts (as with chicken, to not drop the temperature of the wok too quickly). Stir fry 1.5 - 2 minutes and add Sauce (stir well before adding!). Sauce should come to a boil & thicken quickly.
Add cooked chicken & peanuts, mix & serve on a platter (a bowl will keep the food too hot and keep the peppers cooking, which will make the sauce get watery).
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUCKYRHINO.
Nutritional Info Amount Per Serving
- Calories: 300.1
- Total Fat: 16.1 g
- Cholesterol: 75.9 mg
- Sodium: 719.6 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.9 g
- Protein: 25.9 g
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