Saturday, November 13, 2010
Kung Pao Chicken
When I got to a Chinese restaurant and I am looking for a dish that has some veggies, some heat and a ton of flavor all topped with some peanuts, then there is no where else to look other than Kung Pao. This dish comes with your choice of meat but I use chicken because it's always juicy and you seem to just get more of it. When I eat I like to have, in each bite, a little bit of each ingredient, and this dish is no exception. Now you can use whatever you want as far as meat and veggies but follow the sauce recipe and make sure to use the peanuts. If you can find unsalted peanuts then use salted and run them under cold water to wash the excess salt off. Hope you like it and if you have any questions please feel free to shoot me an email.
- 1 & 1/4 pounds boneless, skinless chicken breasts cut into 1 inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon white rice wine
- 1 tablespoon corn starch
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons white rice wine
- 2 tablespoons sesame oil
- 3 tablespoons cornstarch
- 1 -2 tablespoons chili sauce
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- 1/2 cup chicken stock
- 2 cloves garlic minced
- 1 tablespoon peanut oil
- 1 green pepper, cored, seeded and diced medium
- 1 onion, diced medium
- 1 bunch green onions, cut into 1/2 inch pieces
- 1 can sliced water chestnuts, drained
- 1/4 cup unsalted peanuts
1. Combine all ingredients for marinade in bowl and mix well. Add the chicken and coat completely then set in fridge for 1 hour. Meanwhile mix all ingredients for the sauce in a small sauce pan and set on the stove (don't start yet).
2. When chicken is done marinating, add the peanut oil into a large wok over hight heat. At the same time turn the heat onto your sauce at about medium high making sure to stir it when it thickens up.
3. When the oil is hot add the chicken and cook until all the chicken pieces are done. Add the veggies and stir well and cook for 2 minutes. Then add the peanuts and the sauce (which should be simmering by now) and stir well to combine. Cook for an additional 1 minutes then remove from heat.
4. To plate, form white rice in a ball in the center of your bowl or plate then cover with the kung pao. Season rice with little bit of soy sauce and sprinkle with sesame seeds (if desired).
Posted by Christian and Kishelle Linenko at 10:05 AM