kung pao chicken

Name: Kung Pao Chicken
Ingredients: - 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

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60 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 30, 2011

From Cuisine Magazine. Looked good to me.

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Ingredients

- 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 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
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