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Kung Po Chicken Recipe

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This recipe for Kung Po Chicken is from The Covington Family Cookbook Project, 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:  
2 chicken breast halves
1 T. pineapple juice
1 T. cornstarch
½ tsp. salt
½ tsp. pepper
4 T. cooking oil
4 to 6 dry hot chili peppers
½ c. salted peanuts
1 clove garlic, minced
1 tsp fresh ginger, grated
Pineapple tidbits (optional)
4 T. soy sauce
2 T. white wine vinegar
½ c. chicken broth
4 tsp. sugar
4 tsp. cornstarch
2 green onions, green and white parts separated, sliced
Directions:
Directions:
Cut chicken into bite-size pieces; set aside. Combine pineapple juice, cornstarch, salt, and pepper. Add pieces and stir. Stir in 1 T of cooking oil and let stand 15 minutes. Prepare cooking sauce and set aside. Heat pan or wok on medium and put in 1 T. oil. Add whole dry chili peppers and peanuts, stirring until peppers begin to char. Immediately remove from the pan and set aside. Add 2 T. oil to pan and increase heat to high. Add garlic and ginger, stir and then add chicken. Cook until opaque, about 3 minutes. Add peppers, peanuts, pineapple, and white part of green onions. Stir together soy sauce, vinegar, chicken broth, sugar, and 4 tsp. cornstarch, then add to the pan. Add green part of onions at the end so they will retain their color. Cook until sauce thickens.

 

 

 

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