Contemporary Kung Pao Chicken

Mary Adams

By
@xmrsmike

I first had this when I was volunteering at the Botanical Garden for the Chinese Festival. Everyone who watched the demonstration was served a generous serving and recieved a copy of the recipe. Since then, I have made copies of the recipe and given them to friends. My copy is getting worn out, but is still usable. Now I'll have a new copy! Also this can be used with beef, shrimp, scallops, even tofu.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min

Ingredients

1 medium
piece peeled fresh ginger, minced or grated
3 clove
garlic, minced
2or3
serano peppers, sliced
1 lb
chicken breast halves, skinless and boneless, cut into 1/2" cubes
2
celery stalks, diced
1/2
medium onion, chopped
3
scallion stalks, chopped
1/2 c
cooked peanuts
2 Tbsp
vegetable or olive oil

FOR KUNG PAO SAUCE

3 Tbsp
soy sauce
2 Tbsp
white cooking wine (i used pinot grigio)
1 Tbsp
white vinegar
1 Tbsp
sugar
1 Tbsp
cornstarch

Step-By-Step

1Combine the Kung Pao Sauce ingredients in a small bowl. Set aside.
2Heat the oil in a wok over medium heat. Add the ginger, garlic and hot pepper. Stir-fry until aromatic.
3Add the chicken and saute until it turns white.
4Add the Kung Pao Sauce and mix well until evenly coated.
5Add the celery, onion, and peanuts. Stir and mix evenly.
6Remove from heat. Toss and garnish with the scallion. Serve hot with white rice. DELISH!