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.


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Rating:

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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

Directions Step-By-Step

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