[Kung Pao Chicken]
Source: MacGourmet.com
Ingredients
- 2 Boneless skinless chicken breasts, cubed
- 4 Whole Thai peppers, minced
- ¼ cup Peanuts, roasted
- 1 teaspoon Fresh ginger, minced
- ½ Green pepper, cubed
- ½ Red pepper, cubed
- ¼ cup Water chestnuts, sliced
- ¼ cup Mushrooms, sliced
- 2 Scallions, chopped
- Peanut oil
- Seasoning:
- 4 tablespoons Soy sauce
- 2 tablespoons Chinese rice wine or Sherry
- 2 tablespoons Sugar
- 2 teaspoons Corn starch
- 1 teaspoon Salt
- 2 teaspoons Sesame oil
- 1 teaspoon White vinegar
- Marinade:
- 1 ½ tablespoons Corn starch
- 1 tablespoon Water
- 1 tablespoon Soy sauce
Directions
1. Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour. |
2. Mix the seasoning sauce and set aside. |
3. Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels. |
4. Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black. |
5. Add the fresh ginger and stir fry for about 10 seconds, stirring constantly. |
6. Add the seasoning sauce, stirring until thick. |
7. Add the cooked chicken, stir until thoroughly heated. |
8. Add scallions, chinese or thai peppers and cook for 1 minute. |
9. Turn off the heat, add peanuts, mix well and serve. |
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Categories
AsianKeywords
Chinese, Asian[ Back to top ]
