Kung Pao Chicken


I could not be any happier with the way this recipe turned out. The flavor is simply wonderful. It was a very easy recipe to make, but better yet, this recipe exceeds the work you put into it. It taste like you worked much harder than you did. Another thing I like is that most of the prep work can be done the night before, then everything can be thrown together the next day for a good, but quick meal.

Sevings: 3-4
Ingredients:
  • 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces
  • 1 1/2  tablespoon cornstarch
  • 6 teaspoons light sesame oil or vegetable oil
  • 9 tablespoons green onions, chopped with tops
  • 6 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
  • 6 tablespoons rice wine vinegar
  • 6 tablespoons soy sauce
  • 6 teaspoons sugar
  • 1 cup dry roasted peanuts
  • 4 cups cooked sticky rice, hot
Directions:
  1. Combine chicken and cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add chicken.
  5. Cook 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet.
  8. Cook 5 minutes.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in small bowl.
  11. Stir well and add to skillet and return to heat.
  12. Stir until chicken is well coated.
  13. Stir in nuts and heat thoroughly, stirring occasionally.
  14. Serve over hot sticky rice.



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