Kung Pao Chicken
If you are a fan of Chinese stir-fry and spicy food, then you are going to love kung pao chicken. This is a hot stir-fry
with the added flavor of peanuts!
Kung Pao Chicken Ingredients:
1 ¼ pound of boneless chicken breast, cut up into ½ inch cubes
2 chopped garlic cloves
4 green onions, cut into ½ inch lengths
½ cup unsalted peanuts
¾ teaspoon Szechwan chili paste
1 teaspoon crushed red pepper
¼ teaspoon chicken broth
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1 teaspoon sesame oil
3 tablespoons olive oil
1 egg white
1 tablespoon and 1 teaspoon cornstarch (separated)
Kung Pao Chicken Ingredients:
Combine chicken with 1 tablespoon cornstarch and egg white in a bowl and mix to get chicken well coated. Set to the side.
In a separate bowl, mix sherry, vinegar, chicken broth, soy sauce, 1 teaspoon cornstarch, sesame oil, and chili paste. Set this sauce to the side also.
In a large skillet or wok, heat olive oil over medium-high heat. Stir in chicken and stir-fry it until it turns white. Remove the chicken from the skillet onto paper towels to drain.
Remove all but 2 tablespoons of the oil from the skillet. Add peanuts, green onions, and crushed red pepper to the skillet and stir-fry for about 30 seconds.
Then return the chicken to the skillet with the onions and peanuts. Stir-fry over high heat for 1 minute.
Now add the sauce to the kung pao chicken and stir-fry until heated through and the sauce has thickened.
Serve the Kung Pao Chicken over rice and enjoy!