Contemporary Kung Pao Chicken

Name: Contemporary Kung Pao Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Asian
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

By Mary Adams
@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 vote5

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

20 Min

Ingredients

Add to Grocery List

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

How to Make Contemporary Kung Pao Chicken

Step-by-Step

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