Thursday, November 15, 2012

Kung Poa Chicken

This is one of the first "Asian" meals I made, and it has since become a regular on our meal rotation. It is so simple yet consistently impresses us. Also, I use the sauce for any stir fry I make. I'll take this sauce and toss it on chicken and whatever veggies we have on hand in our wok, and serve it over noodles.

Kung Pao Chicken


  • 2 skinless, boneless chicken breast, diced into bite sized chunks
  • 1 tbsp cornstarch
  • 2 tsp sesame oil
  • 4 green onions, chopped
  • 2 large garlic cloves, minced
  • 1-2 tsp fresh ginger, grated
  • 1 tsp crushed red pepper flakes (less if you don't want it really spicy)
  • 3 tbsp seasoned rice vinegar
  • 3 tbsp soy sauce
  • 1-2 tsp sugar
  • 1/2 cup roasted peanuts
  • White rice, prepared per instructions
  • Optional green beans, water chestnuts

1. Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat.

2.  Once the wok is hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

3. Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add green beans and water chestnuts. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat thoroughly. Serve over rice and top with remaining green onions.

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