Monday, February 24, 2014

Kung Pao Chicken

We love this dish!  I am not sure where I found it.

1 lb boneless, skinless chicken cut into 1" pieces
1 T. cornstarch
2 tsp sesame oil
3 T. green onions, chopped
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
2 T. rice wine vinegar
2 T. soy sauce
2 tsp. sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat.  Heat sesame oil in wok (or large deep-dish skillet) over medium heat.  Add chicken and stir fry 5-7 minutes or until no longer pink inside.  Remove chicken from wok.

Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.  Combine vinegar, soy sauce, and sugar in small bowl.  Mix well and add the sauce to the wok.  Return chicken to the work and coat with sauce.  Stir in roasted peanuts.  Heat thoroughly.  Top with additional green onions if desired and serve over rice.

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