contemporary kung pao chicken
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.
prep time
30 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 medium piece peeled fresh ginger, minced or grated
- 3 cloves garlic, minced
- 2or3 - serano peppers, sliced
- 1 pound 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 cup cooked peanuts
- 2 tablespoons vegetable or olive oil
- FOR KUNG PAO SAUCE
- 3 tablespoons soy sauce
- 2 tablespoons white cooking wine (i used pinot grigio)
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
How To Make contemporary kung pao chicken
-
Step 1Combine the Kung Pao Sauce ingredients in a small bowl. Set aside.
-
Step 2Heat the oil in a wok over medium heat. Add the ginger, garlic and hot pepper. Stir-fry until aromatic.
-
Step 3Add the chicken and saute until it turns white.
-
Step 4Add the Kung Pao Sauce and mix well until evenly coated.
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Step 5Add the celery, onion, and peanuts. Stir and mix evenly.
-
Step 6Remove from heat. Toss and garnish with the scallion. Serve hot with white rice. DELISH!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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