Kung Pao Chicken

1
Lynnda Cloutier

By
@eatygourmet

From Cuisine Magazine. Looked good to me.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

Add to Grocery List

  • ·
    ¾ cup homemade or lower salt chicken broth
  • ·
    2 tbsp soy sauce
  • ·
    1 tbsp balsamic vinegar
  • ·
    ¼ cup plus 1 t. cornstarch
  • ·
    2 tbsp asian sesame oil
  • ·
    1½ tbsp sugar
  • ·
    1½ lb boneless skinless chicken breasts, cut into 1 ½
  • ·
    kosher salt & black pepper
  • ·
    ¼ cup canola oil
  • ·
    3 small hot red dried chiles, such as thai chiles or chiles de arbol, split lengthwise, reserve the seeds
  • ·
    2 tbsp minced fresh ginger
  • ·
    6 scallions, thinly sliced, white and greens separate
  • ·
    1 medium red bell pepper, seeded and cut into 1 inch pieces
  • ·
    2 ribs celery, cut crosswise ½
  • ·
    ¼ cup dry sherry
  • ·
    ¼ cup coarsely chopped salted peanuts

How to Make Kung Pao Chicken

Step-by-Step

  1. Whisk chicken broth, soy sauce, balsamic vinegar, 1 T. of the cornstarch, the sesame oil and sugar in a measuring cup. In a large bowl, toss chicken with 3/4 t. salt and a few generous grinds of pepper. Add remaining 1/4 cup cornstarch and toss with the chicken. You may want to use tongs as the cornstarch has a chalky texture, shaking off excess cornstarch. Heat 3 T. of canola oil in large (12 inch) heavy skillet over medium high heat until it's simmering hot. Sauté chicken, flipping after 2 minutes, until lightly browned on two sides, about 4 minutes total. It's all right if the chicken sticks slightly and if the sides of the chicken are still raw. Add the remaining 1 T. canola oil to skillet. Add chiles and their seeds, the ginger and whites of the scallions and cook, stirring, for 1 minute. Add red pepper and celery and cook, stirring until softened slightly, about 2 minutes. Add sherry and cook until it almost completely reduces, 30 to 60 seconds. Scrape the bottom of the pan to incorporate any browned bits. Give the chicken broth mixture a quick whisk, stir it into the chicken and vegetables and bring to a boil. The sauce should immediately thicken. Slice into one of the chicken pieces to see if it's cooked through. If still pink, reduce to a simmer, cover and cook for another few minutes. Serve at once, sprinkled with peanuts and the scallion greens.

    Serves 4

Printable Recipe Card

About Kung Pao Chicken

Course/Dish: Chicken




Show 3 Comments & Reviews

Winner, Winner Have An Easy Chicken Dinner Tonight Recipe

Winner, Winner Have an Easy Chicken Dinner Tonight

Kitchen Crew

Chicken is my go-to when I just can't figure out what to make for dinner. Whenever I find myself wondering what to make, I grab a package at the market...

17 Delicious Recipes With Wine Pairings

17 Delicious Recipes With Wine Pairings

Kitchen Crew @JustaPinch

Ever wonder what wines you should pair with your favorite foods? Here is your guide!

13 Cluckin' Great Chicken Recipes For Tonight's Dinner

13 Cluckin' Great Chicken Recipes for Tonight's Dinner

Kitchen Crew @JustaPinch

Need some inspiration for tonight's dinner? Try one of these 13 cluckin' great chicken recipes.