KUNG PAO CHICKEN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons minced ginger
1 tablespoon sherry
1 tablespoon sriracha (or any hot sauce)
1 tablespoon cornstarch mixed with 3 tablespoons of water
2 teaspoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons peanut oil
8 dried Asian chile peppers, snipped into small pieces
6 boneless, skinless chicken thighs, diced small
2 stalks celery, very finely sliced
1 large red bell pepper, cut into large chuncks
1/2 cup unsalted peanuts (or cashews)
cooked lo mein or chow mein noodles, for serving (or white rice)
2 green onions, sliced
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Directions: |
Directions:1). Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
2). Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
3). Serve over noodles (or rice) and garnish with sliced green onions. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: If the sauce becomes too thick, you can loosen it with a little water.
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