 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Quick Asian stir-fries make especially satisfying weeknight dinners. Kung pao is traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed rice. Ingredients:
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces |
5 tablespoons soy sauce |
2 tablespoons sherry |
1 tablespoon plus 2 teaspoons cornstarch |
2 teaspoons sugar |
2 tablespoons white-wine vinegar or rice vinegar |
2 teaspoons asian sesame oil |
1/3 cup water |
2 tablespoons cooking oil |
1/2 cup peanuts |
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces |
1/4 teaspoon dried red-pepper flakes |
Directions:
1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
4. Variation:
5. Cashew Chicken: Substitute the same amount of cashews for the peanuts.
6. Wine Recommendation: Since the chicken is salty and spicy, the drink's first job is to refresh. An aromatic white wine such as a sauvignon blanc from California or South Africa will do nicely, as will your favorite cold beer.
|
|