Kung Pao Chicken
Punch up your chicken with this flavorful Asian dish.
Yield: Serves 2
Ingredients
- 2 Tbs. reduced-sodium soy sauce
- 2 Tbs. dry sherry
- 1 garlic clove, minced
- 1 tsp. minced ginger root
- 5 oz. skinless chicken breasts, cubed
- 1 tsp. peanut or vegetable oil
- 2 to 3 mild, dried chile peppers
- 1 oz. unsalted shelled roasted peanuts
- 1 medium red bell pepper, cut into matchstick pieces
- 1/4 cup diagonally-sliced scallions
- 1/4 cup canned, ready-to-serve chicken broth
- 1 tsp. cornstarch
Instructions
- In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root
- Add chicken and turn to coat
- Cover with plastic wrap and refrigerate at least 30 minutes
- In a nonstick skillet, heat oil
- Add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute
- Remove and discard peppers
- Add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute
- Transfer nuts to plate; set aside
- Using a slotted spoon, transfer chicken to same skillet, reserving marinade
- Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes
- Transfer chicken to plate with peanuts; set aside
- Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes
- Add broth and cornstarch to reserved marinade
- Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts
- Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes
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(Page 1 of 1, 1 total comments)Anonymous
yummy!