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
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1 mediumpiece peeled fresh ginger, minced or grated
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3 clovegarlic, minced
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2or3serano peppers, sliced
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1 lbchicken breast halves, skinless and boneless, cut into 1/2" cubes
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2celery stalks, diced
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1/2medium onion, chopped
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3scallion stalks, chopped
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1/2 ccooked peanuts
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2 Tbspvegetable or olive oil
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FOR KUNG PAO SAUCE
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3 Tbspsoy sauce
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2 Tbspwhite cooking wine (i used pinot grigio)
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1 Tbspwhite vinegar
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1 Tbspsugar
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1 Tbspcornstarch
How to Make Contemporary Kung Pao Chicken
- 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!
