Kung Pau Chicken2 08-Sep-2012
Another version of this great dish.
From Food Network Magazine, October 2012, page 90.
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry
- 3½ teaspoons cornstarch
- 1¼ pounds skinless, boneless chicken breasts or thighs, cut into small chunks
- 1 tablespoon sugar
- 1½ teaspoon Asian chili oil or sesame oil
- 3 tablespoon peanut oil
- 3 cloves garlic, thinly sliced
- 1 1½-inch piece of ginger root, peeled and thinly sliced
- 2 bunches scallions (whites cut in to ½-inch pieces, greens sliced)
- 4 cups precut stir-fry vegetables
- ½ cup dry-roasted peanuts
Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch, and water in a medium bowl. Add the chicken pieces and toss, cover and refrigerate until ready to use (at least 2 hours).
Whisk remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1½ teaspoons cornstarch, the sugar, chili oil, and 2 tablespoons water in a small bowl.
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to plate.
Heat the remaining 1 tablespoon oil in the skillet/wok. Add the garlic, ginger, scallion whites and pre-cut vegetables; stir-fry until the vegetables are crisp-tender, about 5 minutes.
Add the chicken and peanuts to the vegetables and stir-fry until the chicken is cooked through, 3 to 5 minutes.
Stir up the soy-chili sauce mixture, add to skillet/wok and cook until the sauce thickens, about 30 seconds.
Serve over steamed rice and top with scallion greens.