Difference between revisions of "Directory:KJ Kitchens/Kung Pao Chicken"

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== Kung Pao Chicken ==
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=== Ingredients: ===
 
=== Ingredients: ===
 
* 2 tablespoons [[Recipe Ingredient:=oyster sauce]]  
 
* 2 tablespoons [[Recipe Ingredient:=oyster sauce]]  
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* 1/2 [[Recipe Ingredient:=red bell pepper]], cut into 1-inch squares  
 
* 1/2 [[Recipe Ingredient:=red bell pepper]], cut into 1-inch squares  
 
* 1 can (8 oz.) sliced [[Recipe Ingredient:=bamboo shoots]], drained  
 
* 1 can (8 oz.) sliced [[Recipe Ingredient:=bamboo shoots]], drained  
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* 2 teaspoons [[Recipe Ingredient:=cornstarch]] dissolved in 1 tablespoon [[Recipe Ingredient:=water  
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* 2 teaspoons [[Recipe Ingredient:=cornstarch]] dissolved in 1 tablespoon [[Recipe Ingredient:=water]]
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* 1/3 cup roasted [[Recipe Ingredient:=peanuts]]  
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* 1/3 cup roasted [[Recipe Ingredient:=peanuts]]
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=== Directions: ===
 
=== Directions: ===
 
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.  
 
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.  
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[[Recipe Contributor:=KJ Kitchens]]
 
[[Recipe Contributor:=KJ Kitchens]]
 
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=== Share this page ===
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Chinese Recipes]]
 
[[Category:Chinese Recipes]]

Latest revision as of 21:27, 11 May 2010


Ingredients:

  • 2 tablespoons oyster sauce
  • 1 teaspoon cornstarch
  • 3/4 pound boneless, skinless chicken

Sauce:

  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cooking oil
  • 8 small dried red chilies
  • 4 teaspoons minced garlic
  • 2 stalks celery, diced
  • 1/2 red bell pepper, cut into 1-inch squares
  • 1 can (8 oz.) sliced bamboo shoots, drained
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/3 cup roasted peanuts

Directions:

1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Kung Pao Chicken KJ Kitchens

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