Tuesday, February 26, 2013

Kung Pao Chicken

Josh and I love Kung Pao chicken.  Josh always used to ask that we get it if it was in the deli.  He’ll eat almost a whole quart sized container of it.  I love the heat and sweet together also.  So I'm sharing another Chinese chicken recipe with you today.  

4 tablespoons sesame oil
1 cup finely chopped onion
3 garlic cloves, minced
½ tsp. powdered ginger
2 pound boneless skinless chicken breasts
1 ½ cup water
3 tablespoons soy sauce
4 teaspoons cornstarch
2 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes (1 will give you a lot of heat)
Green onion for garnish

Prep work:  Cut chicken into 1 inch pieces.  Chop onion and garlic.  Chop green onion.

Heat oil in wok or pan over medium heat. Add onion to pan and sauté for three minutes or until soft. Add garlic and sauté 30 seconds making sure to stir constantly. Add chicken and sauté three minutes or until chicken begins to brown.

Combine 3/4 cup water, soy sauce, corn starch, brown sugar, ginger, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Cook for two minutes or until sauce thickens.  You may serve with rice.  Garnish with chopped green onion. 

Variation – You may add peanuts right after you thicken the sauce.  Only add  2 tablespoons of peanuts and heat a minute.  You may also add 1 or 2 dried hot red chili peppers if you would like heat.  This is a more traditional approach. 

Be happy and may God bless you and yours.  

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