Ingredients: |
Ingredients: *Marinade:
1 T. rice wine (subs-gin, dry white wine or if you're not adventurous white grape juice)
1 T. peanut oil
1 T. soy sauce
1/2 tsp. salt
1 T. cornstarch
8 oz. boneless chicken breasts-cut into small pieces (1 inch-ish)
*Sauce:
3 T. soy sauce
2 T. rice wine (see above for subs)
3 T. rice vinegar (Japanese kind or subs 3:1 white vinegar to water)
2 T. sugar
2 T. hoisin sauce
2 T. peanut oil
3-4 dried red chiles or crushed red pepper-but only if you like it hot
2 T. chicken stock
1 T. cornstarch
Also:
Rice or quinoa-your choice! *also works great over spaghetti (ala CPK)
Veggies to include in the stir fry
Peanuts (I prefer the "deluxe" mixed nuts-cashews, almonds, etc.)
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Directions: |
Directions:1.) The marinade is optional, but don't scoff at it-mix it together, add the chicken, toss in the fridge for 20-30 and go cut up the veggies you plan to add.
2.) In a wok or pan over medium high heat, warm up the peanut oil (can subs safflower, canola, whatever you like).
3.) Add the chicken to the oil and cook the pink out of it.
4.) Add the dried red chiles or crushed red pepper and the nuts, mix it up good and cook for about 3 minutes
5.) Mix the chicken stock and cornstarch in a bowl and set it aside
6.) Mix the remaining sauce ingredients together
7.) Turn the heat down to medium on your wok or pan and pour on the sauce, make sure everything's coated, cook for 3 minutes
8.) add veggies cook for 3 minutes
9.) thicken the sauce with the stock/starch mix if it's too runny.
10.) remove from the heat and enjoy! |
This recipe for "No Take Out for YOU!!" Kung Pao Chicken is from