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Recipe from: blogchef |
Kung
Pao Chicken
“Here’s the recipe you all might have
been waiting for – the legendary Kung Pao Chicken!” Bobby
Ingredients:
1lb
boneless-skinless chicken breasts (cut into 1” pieces)
1
tablespoon cornstarch
2 teaspoons
sesame oil
3
tablespoons green onions (chopped)
3
garlic cloves (minced)
½
teaspoon crushed red pepper flakes
½
teaspoon powdered ginger
2
tablespoons rice wine vinegar
2
tablespoons soy sauce
2
teaspoons sugar
1/3
cup dry roasted peanuts
Cooking Instructions:
Combine
chicken and cornstarch in a small bowl and toss to coat.
Heat
sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or
until no
longer pink inside.
Remove
chicken from wok.
Add
green onions, garlic, red pepper flakes and powdered ginger to the wok and stir
fry for 15 seconds.
Combine
vinegar, soy sauce and sugar in a small bowl.
Mix
well and add the sauce to the wok.
Return
chicken to the wok and coat with sauce.
Stir
in roasted peanuts.
Heat
thoroughly.
Top
with additional green onions if desired and serve over white rice.
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