Kung Poa Chicken

Here's Kung Pao Chicken: ¾ pound boneless skinless chicken breast, cut in ½ cubes Marinade: 1 T dry sherry 2 tsp soy sauce 1 tsp sesame oil 1 T cornstarch (or your favorate LC thickener, I've omitted and it's fine) 1 T minced ginger 1 T minced garlic 4 to 8 dried red chili peppers, roughly chopped with seeds (I've found these in the mexican section in clear cellophane bags) 1 green bell pepper, seeded and cut into ½ inch cubes 3 scallions, green and white cut into ½ inch lengths Sauce: 2 T soy sauce 1 T dry sherry 2 tsp rice vinegar 2 tsp sesame oil ½ tsp Splenda ½ tsp Chinese chili sauce ½ tsp pepper 2 tsp cornstarch mixed with 2 tsp water 1 cup plus 1 T peanut oil 1 cup peanuts or cashews Place the chicken in a bowl with all the marinade ingredients except the cornstarch. Toss well, add the cornstarch, and mix again. Set aside while preparing the rest of the ingredients. Mix the sauce ingredients and then heat 1 cup peanut oil in a wok or deep saucepan. Line a nearby counter with paper towels for draining. Cook the nuts, stirring frequently just until golden (about 10 seconds). With a slotted spoon remove the nuts and place on paper towels to drain. Pour off all the oil but 2 tablespoons, and return it to high heat. Stir fry the chicken until it just loses it's pink color. Remove from the wok. Add the remaining tablespoon oil and the ginger, garlic, and chili peppers. Stir fry just until their aroma is released (about a minute). Add the bell pepper and scallions and stir fry about another 20 seconds. Pour in the sauce , followed by the chicken and nuts. Stir well to combine. Then, with the heat still high, drizzle in the cornstarch mixture, stirring constantly to thicken and coat. Serve Hot!

Kung Poa Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Here's Kung Pao Chicken:

  • ¾ pound boneless skinless chicken breast, cut in ½ cubes

  • Marinade:

  • 1 T dry sherry

  • 2 tsp soy sauce

  • 1 tsp sesame oil

  • 1 T cornstarch (or your favorate LC thickener, I've omitted and it's fine)

  • 1 T minced ginger

  • 1 T minced garlic

  • 4 to 8 dried red chili peppers, roughly chopped with seeds (I've found these in the mexican section in clear cellophane bags)

  • 1 green bell pepper, seeded and cut into ½ inch cubes

  • 3 scallions, green and white cut into ½ inch lengths

  • Sauce:

  • 2 T soy sauce

  • 1 T dry sherry

  • 2 tsp rice vinegar

  • 2 tsp sesame oil

  • ½ tsp Splenda

  • ½ tsp Chinese chili sauce

  • ½ tsp pepper

  • 2 tsp cornstarch mixed with 2 tsp water

  • 1 cup plus 1 T peanut oil

  • 1 cup peanuts or cashews

  • Place the chicken in a bowl with all the marinade ingredients except the cornstarch. Toss well, add the cornstarch, and mix again. Set aside while preparing the rest of the ingredients.

  • Mix the sauce ingredients and then heat 1 cup peanut oil in a wok or deep saucepan. Line a nearby counter with paper towels for draining. Cook the nuts, stirring frequently just until golden (about 10 seconds). With a slotted spoon remove the nuts and place on paper towels to drain.

  • Pour off all the oil but 2 tablespoons, and return it to high heat. Stir fry the chicken until it just loses it's pink color. Remove from the wok.

  • Add the remaining tablespoon oil and the ginger, garlic, and chili peppers. Stir fry just until their aroma is released (about a minute). Add the bell pepper and scallions and stir fry about another 20 seconds.

  • Pour in the sauce , followed by the chicken and nuts. Stir well to combine. Then, with the heat still high, drizzle in the cornstarch mixture, stirring constantly to thicken and coat. Serve Hot!

Directions

done


Nutrition

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