Kung Pao Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade:
2 tablespoons soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon sesame oil
1 1/2 lbs boneless chicken breasts –cut into bite size pieces
For Stir Fry:
2 tablespoon vegetable oil, divided
Sauce:
1/2 cup chicken broth
2 tablespoons sugar
2 1/2 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cornstarch
1 teaspoon sesame oil
2 tablespoons minced scallions
1 1/2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
1 teaspoon chile paste with garlic
Water chestnuts, drained and sliced
Sliced scallions for garnish
3/4 cup unsalted, dry roasted peanuts
6 cups cooked long grain rice
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Directions: |
Directions:Marinate chicken in covered bowl in refrigerator for 20 minutes. Heat 1 teaspoon oil in wok or large skillet. Stir fry chicken mixture 4 minutes or until chicken is done. Remove and set aside.
To prepare sauce, combine broth and ingredients thru sesame oil. Heat 1 teaspoon vegetable oil in pan. Stir fry quickly the scallions, ginger, garlic and garlic paste. Add broth mixture and cook 1 minute stirring constantly to thicken. Add chicken, water chestnuts and peanuts. Cook until heated thru-about 1 more minute.
Serve over rice-garnish with scallions. |
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