kung pao chicken…

August 5, 2008

i made kung pao chicken for dinner last night, and it was yummy and really easy!

here’s the recipe…

{kung pao chicken}
serves 3-4
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons vegetable oil
3 tablespoons green onions, chopped
2-3 garlic cloves, minced
1/4-1 1/2 tsp crushed red pepper [to your liking]
2 tablespoons fresh ginger, minced
4 tablespoons rice vinegar
4 tablespoons good quality soy sauce
1 tablespoon oyster sauce [optional]
4 teaspoons sugar
1/3 cup dry roasted peanuts
* can add cut up veggies. i added small cubes of zucchini and eggplant.
4 cups hot cooked ricedirections
1. combine chicken and cornstarch in a small bowl
2. toss to coat
3. heat oil in a large non-stick skillet or wok on medium heat.
4. add chicken.
5. stir fry 5-7 minutes until chicken is cooked through.
6. removed chicken from heat and set aside.
7. add the veggies to the skillet with a little bit of oil if you decided to use veggies. stir fry for a few minutes then add green onions, garlic red pepper and ginger to skillet.
8. stir fry one more minute.
9. remove from heat
10. in a small bowl combine soy sauce, vinegar, sugar, and oyster sauce.
11. stir well.
12. add sauce to skillet
13. return chicken back to skillet.
14. stir until chicken is well coated.
15. stir in the peanuts.
16. heat thoroughly, stirring.
17. serve over rice.


5 thoughts on “kung pao chicken…

  1. Katie McHugh

    Food looks great (I might try the kung pao chicken), but what I’m really interested in is your dishes. Could you by any chance share with me the brand/pattern? Many thanks in advance!


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