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Kung Pao Chicken

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 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.
RECIPE 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
Kung Pao Chicken Recipe at Cooking.com
DIRECTIONS
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.


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.


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.


VARIATION
  • Cashew Chicken: Substitute the same amount of cashews for the peanuts.


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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 20-Minute Stir-Fry
 Retro Chicken Rundown
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 382
Fat. Total: 20g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 1231mg
% Cal. from Fat: 47%
Cholesterol: 87mg
Protein: 40g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Sylvia, CA Reviewed: 01/27/2007
It has good flavor, but was a bit disappointed. I expected it to taste more like the chinese restaurant's recipe.
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