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Kung Pao Chicken

Chef.at.Home's picture
Ingredients
  Boneless, skinless, chicken breasts 1 Pound, cut into 1-inch pieces
  Cornstarch 1 Tablespoon
  Vegetable oil 2 Teaspoon (Crisco)
  Chopped green onions with tops 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Red pepper flakes 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Wine vinegar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 2 Teaspoon
  Unsalted dry roasted peanuts 1⁄3 Cup (5.33 tbs)
  Hot cooked rice 4 Cup (64 tbs), cooked without salt / fat
Directions

1. Combine chicken and cornstarch in small bowl; toss. Heat Crisco Oil in large skillet or wok on medium-high heat. Add chicken. Stir-fry 5 to 7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, pepper and ginger to skillet. Stir-fry 15 seconds. Remove from heat.
2. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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