Kung Pao Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Kung Pao Sauce Ingredients:
1/4 cup water
3 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/8 teaspoon white pepper
Other Ingredients:
2 Tablespoons vegetable or peanut oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 bag Japanese blend frozen veggies
1 can water chestnuts
2 cloves garlic, minced
1/2 cup peanuts (Or just dump until there's enough crunch!)
4 dried red Chinese or arbol chili peppers, seeds removed and finely chopped (or red pepper flakes)
1 batch Kung Pao Sauce (see above)
Sesame seeds
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Directions: |
Directions:1. Cook the chicken in a pan with oil, brown slightly. Set aside.
2. Whisk all the marinade ingredients together in a bowl while the chicken cooks.
3. Add the peppers to the pan with oil, garlic, peanuts, and chopped red chili peppers.
4. Stir in the Kung Pao Sauce, and then let the mixture simmer until the marinade has thickened.
5. If adding extra veggies, steam the frozen veggies in the microwave and then add to the pan.
6. Stir in the chicken and water chestnuts.
7. Serve with rice with sesame seeds on top. |
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Number Of
Servings: |
Number Of
Servings:4-5? |
Personal
Notes: |
Personal
Notes: Started making different Kung Pao Chicken recipes after I failed to find a good takeout Chinese restaurant in Orlando...this one is a combination of my favorites! I like to add extra veggies, peanuts, and red pepper flakes/white pepper.
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