Kung Pao Chicken

Kung Pao Chicken
Kung Pao Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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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