Kung Pao Chicken

(from mhuff’s recipe box)

Source: Mom

Serves 4 people

Categories: chicken, dinner, favorites, rice

Ingredients

  • 1 Tbsp. pineapple juice
  • 1 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 4 Tbsp. oil
  • 2 uncooked chicken breasts, cubed
  • 4-6 small dry hot chili peppers
  • 1 tsp. grated fresh ginger
  • 1/2 c. salted peanuts
  • 1 clove garlic, minced
  • 2 green onions, sliced
  • Cooking Sauce:
  • 2 Tbsp. soy sauce
  • 1 Tbsp. white wine vinegar
  • 1/3 c. chicken broth (or water)
  • 2 tsp. sugar
  • 2 tsp. cornstarch

Directions

  1. Combine pineapple juice, cornstarch, salt, pepper. Add chicken and stir to coat; then stir in 1 Tbsp. oil. Let stand 15 minutes.

  2. Combine all five cooking sauce ingredients; set aside.

  3. Heat wok or large frying pan over medium heat. When pan is hot, add 1 Tbsp. oil.

  4. Add whole dry hot chili peppers and peanuts, stirring until peppers begin to char. Immediately remove peppers and peanuts from pan and set aside. (If peppers become completely black, discard; remove peanuts from pan and repeat with new peppers.)

  5. Add remaining 2 Tbsp. oil to pan; increase heat to high.

  6. When oil begins to heat, add garlic and ginger (this will be messy).

  7. Stir once, then add chicken and stir-fry until chicken becomes opaque (about 3 minutes).

  8. Add peppers, peanuts, and onions to pan.

  9. Stir cooking sauce, add to pan and cook, stirring until sauce bubbles and thickens.

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