Difference between revisions of "Directory:KJ Kitchens/Kung Pao Chicken"
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* 1/2 [[Recipe Ingredient:=red bell pepper]], cut into 1-inch squares | * 1/2 [[Recipe Ingredient:=red bell pepper]], cut into 1-inch squares | ||
* 1 can (8 oz.) sliced [[Recipe Ingredient:=bamboo shoots]], drained | * 1 can (8 oz.) sliced [[Recipe Ingredient:=bamboo shoots]], drained | ||
| − | * 2 teaspoons [[Recipe Ingredient:=cornstarch]] dissolved in 1 tablespoon [[Recipe Ingredient:=water | + | * 2 teaspoons [[Recipe Ingredient:=cornstarch]] dissolved in 1 tablespoon [[Recipe Ingredient:=water]] |
| − | * 1/3 cup roasted [[Recipe Ingredient:=peanuts]] | + | * 1/3 cup roasted [[Recipe Ingredient:=peanuts]] |
| + | |||
=== Directions: === | === Directions: === | ||
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. | 1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. | ||
Revision as of 06:05, 21 January 2007
Kung Pao Chicken
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Ingredients:
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 3/4 pound boneless, skinless chicken
Sauce:
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup chicken broth
- 3 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons sugar
- 2 1/2 tablespoons cooking oil
- 8 small dried red chilies
- 4 teaspoons minced garlic
- 2 stalks celery, diced
- 1/2 red bell pepper, cut into 1-inch squares
- 1 can (8 oz.) sliced bamboo shoots, drained
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1/3 cup roasted peanuts
Directions:
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
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KJ Kitchens
