Kung Pao Chicken
From Straybirds 11 years agoIngredients
- Marinade: shopping list
- 2 tablespoons low-sodium soy sauce shopping list
- 2 tablespoons rice wine or sake shopping list
- 1 teaspoon cornstarch shopping list
- 1 teaspoon dark sesame oil shopping list
- 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces shopping list
- Stir-Frying Oil: shopping list
- 2 tablespoons vegetable oil, divided shopping list
- Sauce: shopping list
- 1/2 cup fat-free, less-sodium chicken broth shopping list
- 2 tablespoons sugar shopping list
- 2 1/2 tablespoons low-sodium soy sauce shopping list
- 2 tablespoons rice wine or sake shopping list
- 1 tablespoon Chinese black vinegar or worcestershire sauce shopping list
- 1 1/4 teaspoons cornstarch shopping list
- 1 teaspoon dark sesame oil shopping list
- 2 tablespoons minced green onions shopping list
- 1 1/2 tablespoons minced peeled fresh ginger shopping list
- 1 1/2 tablespoons minced garlic (about 7 cloves) shopping list
- 1 teaspoon chile paste with garlic shopping list
- Remaining Ingredients: shopping list
- 1 1/2 cups drained, sliced water chestnuts shopping list
- 1 cup (1/2-inch) sliced green onion tops shopping list
- 3/4 cup unsalted, dry-roasted peanuts shopping list
- 6 cups hot cooked long-grain rice shopping list
- Several dried hot peppers ( I use chipotle dried and reconstitute in boiling water) shopping list
How to make it
- Preparation
- To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
- Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve
People Who Like This Dish 4
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