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Thursday, January 23, 2014

Kung Pao Chicken

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Ingredients

  • 1 lb - Boneless Chicken Thighs (cut into bite size pieces)
  • 1 TBS - Shaoxing Chinese Cooking Wine
  • 1 TBS - Lite Soy Sauce
  • 1/2 tsp - Granulated Garlic
  • 1/2 tsp - Granulated Onion
  • 1/2 tsp - Salt
  • 1/2 tsp - White Pepper
  • 2 TBS - Corn Starch
  • 1/2 Cup - Green Onions (bottom white part cut into bite size pieces)
  • 1/2 Cup - Green Onions (top green part cut into bite size pieces)
  • 1 Cup - Carrots  (cut into bite size pieces)
  • 1 Cup - Celery   (cut into bite size pieces)
  • 1 - Red Bell Pepper  (cut into bite size pieces)
  • 1 - Green Bell Pepper (cut into bite size pieces)
  • 1 Cup - Roasted Unsalted Peanuts
  • 2 TBS - Cooking Oil


Sauce

  • 1 TBS  - Minced Garlic
  • 1 TBS - Mince Ginger
  • 2 -3 TBS - Sambal Oelek (more for extra spicy)
  • 1 Cup - Chicken Broth
  • 2 TBS - Soy Sauce
  • 1 TBS - Oyster Sauce
  • 1 TBS - Hoisin Sauce
  • 1 tsp - Toasted Sesame Oil
  • 1 tsp - Sugar


Add at the end

  • 1 TBS Corn starch + 2 TBS water = Corn Starch Slurry

Sauce Instructions
  • Combine all of the sauce ingredients in a bowl, mix well and set aside.

Instructions 
  • Combine chicken, Shaoxing wine, soy sauce, granulated garlic, granulated onion, white pepper, salt and corn starch.  Refrigerate for 30 minutes.
  • Add cooking oil to a hot wok over high heat and stir fry chicken for 2-3 minutes.
  • Add carrots, celery and stir fry for one minute.
  • Add green onion (white parts), bell pepper, peanuts and stir fry 2-3 minutes.
  • Add the mixed sauce and bring to a boil.
  • Mix in cornstarch slurry until thickened, about 1 minute.
  • Mix in green onion tops and serve over steamed rice.
Enjoy




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