Contemporary Kung Pao Chicken
1 photo of Contemporary Kung Pao Chicken Recipe
By
Mary Adams
@xmrsmike
1
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.
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
- 3 Tbsp
- soy sauce
- 2 Tbsp
- white cooking wine (i used pinot grigio)
- 1 Tbsp
- white vinegar
- 1 Tbsp
- sugar
- 1 Tbsp
- cornstarch
FOR KUNG PAO SAUCE
How to Make Contemporary Kung Pao Chicken
- 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!
