Quick and Easy Kung Pao Chicken for Two |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Ketchup in Kung Pao Chicken? Not sure about this, but I'm going to give it a try! Recipe adapted from the Help! My Apartment Has A Kitchen cookbook. Love this book because the instructions go into more detail for people like college students who may not have done a lot of cooking yet. Ingredients:
1 tablespoon soy sauce |
1 tablespoon vinegar (any kind) |
1/4 teaspoon sugar |
1/4 teaspoon ground ginger |
2 boneless chicken breast halves (about 10 ounces) |
2 scallions |
1/2 red bell pepper |
snow peas (about a handful) |
1 tablespoon corn oil or 1 tablespoon peanut oil |
1/8 teaspoon red pepper flakes |
1/4 cup orange juice |
1 tablespoon ketchup |
1/4 cup peanuts (salted or unsalted, but not honey-roasted) |
Directions:
1. Combine the soy sauce, vinegar, sugar and ginger in a medium size bowl; stir and set aside.
2. Cut the chicken breasts into strips. Add to the bowl and marinate for 10 minutes.
3. Wash the scallions. Trim 1/4 inch off the white root end and 2 inches off the top of the green stalks and discard them. Cut the remaining white and green parts into 1/2-inch pieces.
4. Wash the red bell pepper. Remove and discard the stem and seeds; then slice the pepper into 1/4-inch strips.
5. Wash the snow peas and pull the strings off the sides by snapping 1/4 inch off each end and pulling firmly along each edge. Discard the ends and strings.
6. Heat the oil in a large wok or frying pan over high heat. Add the red pepper flakes and cook for a few seconds.
7. Add the chicken, plus the marinade in the bowl, and stir-fry for 3 minutes, or until the chicken has turned white on all sides.
8. Add the scallions, red bell pepper and snow peas and stir-fry for 2 more minutes, or until the vegetables just begin to soften. Stir in the orange juice and ketchup and heat through.
9. Add the peanuts and stir. Serve hot.
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