Kung Pao Chicken
Chef: Megan Richmond
Recipe Rating (overall):
Ingredients:
- 8 ounces bonless, skinless chicken breast
- 2 tbsp peanut oil
- 4 dried red chiles
- 1/2 inch piece of fresh ginger
- 1-2 cloves garlic
- 1 green onion
- 1/4 cup peanuts
- 2 green zuchinni
- 1 yellow squash/zuchinni
- 1 can whole water chestnuts
- 4-6 pieces Baby corn
- 1 tbsp rice wine
- 1 tbsp peanut oil
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp rice wine
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 2 tbsp hoisin sauce
- 2 tbsp chicken stock
- 1 tbsp cornstarch
Directions:
Cube chicken into 1/2 to 1 inch pieces
Combine rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in chicken and refridgerate for 20-30 minutes
In a small bowl combine ingredients for the sauce and set aside.
In a tiny bowl mix chicken stock and cornstarch to form slurry - set aside.
Cut water chestnuts into fourths.
Dice zuchinni and squash to similar sizes
Slice baby corn into 1 inch pieces.
Cut the white part of green onion into small 1/2 inch pices.
Julienne the green part of the green onion and set aside.
Peel and grate/smash ginger.
Over high heat, bring peanut oil to almost smoking temp. Stiry fry chilie, ginger, garlic, white part of green onion for 1-2 min until chilies turn dark.
Add the chicken and stir-fry for 2 min. Add water chestnuts, baby corn, zuchinni, and squash and stir fry until chicken is cooked and golden in color.
Add the sauce and bring to a boil. Add the peanuts.
Thicken with the slurry and continue to cook until glossy.
Transfer to a plate and garnish with the julienne green onions.
Cube chicken into 1/2 to 1 inch pieces
Combine rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in chicken and refridgerate for 20-30 minutes
In a small bowl combine ingredients for the sauce and set aside.
In a tiny bowl mix chicken stock and cornstarch to form slurry - set aside.
Cut water chestnuts into fourths.
Dice zuchinni and squash to similar sizes
Slice baby corn into 1 inch pieces.
Cut the white part of green onion into small 1/2 inch pices.
Julienne the green part of the green onion and set aside.
Peel and grate/smash ginger.
Over high heat, bring peanut oil to almost smoking temp. Stiry fry chilie, ginger, garlic, white part of green onion for 1-2 min until chilies turn dark.
Add the chicken and stir-fry for 2 min. Add water chestnuts, baby corn, zuchinni, and squash and stir fry until chicken is cooked and golden in color.
Add the sauce and bring to a boil. Add the peanuts.
Thicken with the slurry and continue to cook until glossy.
Transfer to a plate and garnish with the julienne green onions.
Serves 4-6
Preparation Time: 30-40 min
Cook Time: 15 min
Cook Time: 15 min
Category:
Main Courses
Ethnicity:
Chinese