Kung Pao Chicken
(from grandmaD’s recipe box)
Source: Mom (from RecipeThing user mhuff) (from RecipeThing user nvt)
Serves 4 peopleCategories: 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
-
Combine pineapple juice, cornstarch, salt, pepper. Add chicken and stir to coat; then stir in 1 Tbsp. oil. Let stand 15 minutes.
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Combine all five cooking sauce ingredients; set aside.
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Heat wok or large frying pan over medium heat. When pan is hot, add 1 Tbsp. oil.
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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.)
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Add remaining 2 Tbsp. oil to pan; increase heat to high.
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When oil begins to heat, add garlic and ginger (this will be messy).
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Stir once, then add chicken and stir-fry until chicken becomes opaque (about 3 minutes).
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Add peppers, peanuts, and onions to pan.
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Stir cooking sauce, add to pan and cook, stirring until sauce bubbles and thickens.