Kung Pao Chicken (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon plus 2 teaspoons soy sauce |
1 tablespoon plus 2 teaspoons chinese rice wine or dry sherry |
3 1/2 teaspoons cornstarch |
1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks |
1 tablespoon sugar |
1 1/2 teaspoons asian chili oil or sesame oil |
3 tablespoons peanut oil |
3 cloves garlic, thinly sliced |
1 1 1/2 -inch piece ginger, peeled and thinly sliced |
2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced) |
4 cups precut stir-fry vegetables |
1/2 cup cocktail peanuts |
cooked rice, for serving (optional) |
Directions:
1. Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.
2. Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
3. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.
4. Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.
5. Per serving: Calories 473; Fat 25 g (Saturated 5 g); Cholesterol 82 mg; Sodium 488 mg; Carbohydrate 20 g; Fiber 5 g; Protein 41 g
6. Photograph by Christopher Testani
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