|Recipe from: blogchef|
Kung Pao Chicken
“Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken!” Bobby
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
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.
Top with additional green onions if desired and serve over white rice.
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