Kung Pao Chicken

by Catherine Ipcizade | More from this Blogger

04 Dec 2006 05:56 PM

With a little bit of spice and whole lotta savory appeal, this dish will have you yearning for nothing when you're finished.

Serve it with white rice and enjoy.

For this recipe you'll need:

1. 1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces

2. 5 tablespoons soy sauce

3. 2 tablespoons sherry

4. 1 tablespoon cornstarch

5. 2 teaspoons sugar

6. 2 tablespoons white-wine vinegar or rice vinegar 7. 2 teaspoons Asian sesame oil

8. 2 teaspoons cornstarch

9. 1/3 cup water

10. 2 tablespoons cooking oil

11. 1/2 cup peanuts

12. 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces

13. 1/4 teaspoon dried red-pepper flakes

To make this recipe:

1. In a medium-sized bowl, combine the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch. Toss together.

2. In a separate small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. Mix together.

3. In a wok or large frying pan, over medium-high heat, heat 1 tablespoon of the oil. Add the peanuts and stir-fry (stirring constantly) until they are light brown, about 30 seconds. Remove nuts from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 2-3minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

This recipe makes about 4 servings

*You can substitute cashews for the chicken if you'd like. Adjust the spices and flavorings to suit your own taste.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

View Full Profile | More from this Blogger