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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Delicious Kung Pau Chicken. Kinda spicy, so watch the chili oil if you want it a little milder. This is a really quick meal to fix; goes great with rice and stir-fried veggies. Ingredients:
1 lb boneless, skinless chicken breasts or thighs |
2 cloves garlic, minced |
1 teaspoon hot chili oil |
1/4 cup reduced-sodium soy sauce |
2 teaspoons cornstarch |
1 tablespoon peanut or vegetable oil |
1/3 cup roasted peanuts |
2 green onions, cut into short, thin stripes |
lettuce leaves (optoinal) |
Directions:
1. Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
2. Blend soy sauce into cornstarch in cup until smooth.
3. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.
4. Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve on a bed of lettuce leaves, if desired.
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