Kung Pao Chicken
This dish is served well over white sticky (jasmine) rice."This was my first time trying to make this dish. Great recipe and very good flavor. My wife thought it was "fresher" than what she normally would get at a restaurant (she's the kung pao lover). My cook times were a little longer, but really no problems following the instructions. I added some extra veggies to my liking. Thanks!" - jeffreychristie
Yield: 4 Ready in 30 minutes
1,012 people trying soon
Verified by stevemur
|1 poundboneless,skinless chicken breasts; trimmed of fat and cut into 1 inch pieces|
|1 tablespoondry sherry or rice wine|
|2 teaspoonsSoy sauce|
|3 clovesgarlic; pressed through garlic press or minced (about 1 tablespoon)|
|0.5 piecefresh ginger; peeled and minced (about 2 teaspoons)|
|3 tablespoonspeanut oil|
|0.5 cuproasted unsalted peanuts|
|6 smallwhole dried red chiles|
|0.75 cuplow-sodium chicken broth|
|2 teaspoonsblack rice vinegar or plain rice vinegar|
|2 teaspoonstoasted sesame oil|
|1 tablespoonoyster sauce|
|1 tablespoonhoisin sauce|
|1 mediumred bell pepper; cut into 1/2-inch dice|
|3 mediumscallions; sliced thin|
Kung Pao Chicken Preparation
1. Toss chicken with sherry and soy sauce in medium bowl; marinate until breasts have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 1 tablespoon oil in 12-inch skillet (cast iron is preferred) over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.
3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.
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