Kung Pao Chicken

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless skinless chicken
		Marinade
2 tablespoons	30ml	Oyster-flavored sauce
1 teaspoon	5ml	Cornstarch
		Sauce
1/4 cup	59ml	Chinese black vinegar or balsamic vinegar
1/4 cup	59ml	Chicken broth
3 tablespoons	45ml	Chinese rice wine or dry sherry
2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Sesame oil
2 teaspoons	10ml	Chili garlic sauce
2 teaspoons	10ml	Sugar
		Cooking
2 1/2 tablespoons	37ml	Cooking oil
8 tablespoons	120ml	Dried red chilies (small)
3 teaspoons	15ml	Minced garlic
3		Celery stalks - diced
1/2		Red bell pepper - cut into 1" squares
1		Sliced bamboo shoots - (8 oz) - drained
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
1/3 cup	78ml	Roasted peanuts

Recipe Instructions

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.

Combine sauce ingredients in a bowl.

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.

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.

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.

This recipe yields 4 servings.

Source:
http://www.kitchenetc.com/images/events/martin2.cfm

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.