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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken is from Chinese Diabetic Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 4
1 tbsp oyster-flavored sauce
1 tbsp Chinese rice wine
1/2 tsp cornstarch
3/4 lb boneless, skinless chicken cut into 1/2 inch cubes
3 tbsp chicken broth
2 tbsp white vinegar
2 tbsp dark soy sauce
2 tsp sugar
1 and 1/2 tbsp olive oil
1 clove minced garlic
6 dried red chiles, torn in half
1 red bell pepper, 1/2 inch dice
1 green bell pepper, 1/2 inch dice
1/2 tsp cornstarch, dissolved in 1 tsp cold water
1/3 cup roasted peanuts or cashews
Directions:
Directions:
1. Mix oyster-flavored sauce, rice wine, and cornstarch for the marinade. Mix in chicken and let stand for 10 minutes.

2. Mix chicken broth, vinegar, dark soy sauce, and sugar and set aside

3. Heat pan over high heat until very hot. Coat in olive oil. Add the garlic and chiles and stir till fragrant. Add the chicken and stir fry till the chicken is opaque, about 3 minutes.

4. Add the red and green bell peppers, stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Add the cornstarch slurry while stirring, and simmer till the sauce thickens. Add in nuts and mix well to coat.

Note: Use skinless peanuts. Serve with hot rice and leafy greens.

 

 

 

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