Kung Pao chicken plus vegetarian variation
(from reachesha’s recipe box)
Source: macgourmet.com
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Chicken, Chinese, Entree, Vegetarian
Ingredients
- 2 Boneless skinless chicken breasts, cubed
- 4 Whole Thai peppers, minced
- 1/4 cup Peanuts, roasted
- 1 teaspoon Fresh ginger, minced
- 1/2 Green pepper, cubed
- 1/2 Red pepper, cubed
- 1/4 cup Water chestnuts, sliced
- 1/4 cup Mushrooms, sliced
- 2 Scallions, chopped
- Peanut oil
- Seasoning:
- 4 tablespoons Soy sauce
- 2 tablespoons Chinese rice wine or Sherry
- 2 tablespoons Sugar
- 2 teaspoons Corn starch
- 1 teaspoon Salt
- 2 teaspoons Sesame oil
- 1 teaspoon White vinegar
- Marinade:
- 1 1/2 tablespoons
- Corn starch
- 1 tablespoon Water
- 1 tablespoon Soy sauce
Directions
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Directions:
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Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.
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Mix the seasoning sauce and set aside.
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Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.
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Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.
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Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.
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Add the seasoning sauce, stirring until thick.
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Add the cooked chicken, stir until thoroughly heated.
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Add scallions, chinese or thai peppers and cook for 1 minute.
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Turn off the heat, add peanuts, mix well and serve.
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Vegetarian Variation:
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You can make this dish for vegetarians by simply substituting sauteed or steamed vegetables, or even tofu, for the chicken in this recipe.