"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from Our Family 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!

Contributor:  
Contributor:  
Bonnie Wisniewski

Category:
Category:

Ingredients:  
Ingredients:  
Better than takeout!

2 teaspoons cornstarch

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes

2 tablespoons hoisin sauce

1 teaspoon sugar

2 cloves garlic

One 2-inch piece ginger

2 tablespoons neutral oil

2 to 3 dried red chile peppers

1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces

1 small red bell pepper, seeded and sliced

1/2 bunch scallions, trimmed and sliced on a diagonal

1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds

1/2 cup unsalted roasted peanuts, plus more for garnish

Cooked white rice, for serving

Directions:
Directions:
Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

 

 

 

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