I was craving some Asian food a few days ago and I was seriously considered calling in delivery; but, I decided to make this because I had everything on hand and I feel better knowing what’s going into my food. The chicken is still fried, but it is pan fried in only a little sesame oil, so I also felt better knowing at least this was a little healthier than take out. The chicken had the perfect amount of heat (if you don’t like spicy food you can omit the red pepper flakes) and the flavor was great; it came together easy and really didn’t require much effort. In the end, I was very happy I chose this over takeout; it’s not quite as convenient, but it defiantly tasted a lot better.

Kung Pao Chicken

Kung Pao Chicken   (Print Me) 

1lb boneless-skinless chicken breasts (cut in to bite-sized pieces)
1 1/2 tbsp cornstarch

3 tsp sesame oil, divided 1/3 cup dry roasted peanuts
3 Tbsp green onions (chopped)
1 Tbsp (heaping) minced garlic

½ tsp crushed red pepper flakes
½ tsp powdered ginger
2 Tbsp rice wine vinegar
2 Tbsp soy sauce
2 tsp sugar

Combine vinegar, soy sauce, sugar, and ginger in a small bowl, mix and set aside. In a plastic bag or container with lid, combine chicken pieces and cornstarch and toss to coat. Heat 2 tsp sesame oil in a large frying pan (or wok) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove the chicken from pan and set aside. Add remaining 1 tsp sesame oil to the same pan, add the peanuts and stir constantly until lightly browned (about 2 minutes). Add the green onions, garlic and red pepper flakes and stir fry for about 30 seconds. Add the vinegar sauce mixture to the pan and stir to combine. Return chicken to the pan to coat with sauce and warm through. Serve over white rice.

Source: Blog Chef

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