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Kung Pao Chicken

This dish is always a hit when I make it but for some reason, Michael could never remember that I had cooked it before. (maybe because I only made it about once a year but still....he seemed to like it so much whenever he ate it each time)

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Kung Pao Chicken
(from a book of “Chinese Cooking” from the “favorite all-time recipes” series)

5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
3 1/2 teaspoons cornstarch, divided
1/4 teaspoon salt
3 boneless, skinless chicken breast halves, cut into bite-size pieces
1 Tablespoon red wine vinegar
2 Tablespoons chicken broth or water
1 1/2 teaspoons sugar
3 Tablespoons vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 teaspoons minced fresh ginger
2 green onions, cut into 1 1/2-inch pieces

1. For marinade, first combine 2 teaspoons of sherry with 2 teaspoons of the cornstarch in a cup or small bowl and mix well with a fork until you’ve beaten the lumps out. Add in 2 teaspoons soy sauce and salt and mix well. In a large bowl, combine the chicken and marinade and stir to coat well. Let stand 30 minutes.

2. Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, the vinegar, chicken broth (or water), sugar, and remaining 1 ½ teaspoons cornstarch in small bowl; Mix well and set aside.
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3. Heat 1 Tablespoon of oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.

4. Heat remaining 2 Tablespoons oil in wok over medium heat. [I only used 1 Tbsp oil since it was a nonstick wok.]

5. Add chili peppers and stir-fry until peppers just begin to char, about 1 minute.

6. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to wok.

7. Stir cornstarch mixture and add to wok; cook and stir until sauce boils and thickens (happened quickly for me)

Makes 3 servings.

big picture of the kung pao chicken


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Oh wow. I bet the saltiness of the peanuts really gave this meal a certain something.

Good God, you're fast with spotting new posts!

aaaa i've wanted chinese allll day. torture!!

there's an easy solution to this torture... ;-)

Looks delicious. I wonder if I can con my husband into chinese for dinner...

people have to be coaxed into eating Chinese food?

Oh that looks good. I wasn't even craving chinese and now I want it.

And I wasn't even hungry and now I'm thinking it might taste good.

Oh god! That looks marvelous! Does it have a recipe for Orange Chicken or Beef/Chicken Broccoli? That would be delicious.

That book didn't have recipes for those dishes.
This Szechuan Eggplant recipe came from the same book though.

For beef with broccoli, one really easy preparation is:
1. Peel the tough outer skin of the broccoli from the stalks. Cut the broccoli stem into coin-shaped slices and chop the florets into bite-size pieces.

2. Steam the broccoli for a few minutes until it turns bright green. Set aside.

3. Cut beef into bite size pieces.

4. Heat a little oil in pan over medium-high heat and saute some minced garlic. Add and stir-fry the beef for a few minutes.

5. Toss the broccoli back into the pan.

6. Take some oyster sauce in a small ball and dilute a little bit with soy sauce. Pour this sauce mixture over the beef and broccoli and mix to coat.

Voila! Dinner is served.

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What makes the restaurant version unhealthy? I've just been doing takeout lately. Too hard to cook these days.

(Deleted comment)
That looks so so excellent!
We´re big fans of Chinese in this house.
:)

Thank you. Let me know what you think if you try the recipe out :)

This looks yummy! I'll have to try it. Only - is it spicy? My boyfriend's a huge pussy and won't touch anything that is. *sigh*

I think the spiciness comes entirely from the red dried hot chili peppers so just use fewer of them (or leave them out?) (I think I only used 2 since I don't like really spicy things).

Kung pao is one of my favorite things at a chinese restuarant and I never think to make it. I am going to have to try your recipe!

Let me know how it works out :)

*licks lips* It is indeed tasty!

Looks incredibly good, as usual!

Once I am done grading and writing papers, I will make this with either tofu or the Quorn in my freezer.

Thanks for sharing -- this was a delicious post to come home to!

I should really try this Quorn thing I keep hearing about...

I feel food will be a both a trigger for you, and perhaps a comfort. So many memories are tied to loved ones, and food.

oh my yes. I can eat but if it tastes good, a part of me will be sad I can't give Michael a taste of it. I've had zero desire to cook though. Any food posts I make in the near future will be posting dishes that had been previously cooked but not yet posted.

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