Kung Pao Chicken

14
Cassie *

By
@1lovetocook1x

We love Chinese food and this is just one I make frequently. My kids don't care much for rice unless it's fried rice, so I serve as is....they love it.

Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 - 3
Prep:
10 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

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  • IF YOU JUST WANT A LIGHT COATING OF SAUCE - NOT SERVING OVER RICE, YOU CAN HALVE THE SAUCE RECIPE...

  • 1 lb
    boneless skinless chicken ( cubed into 1 inch pieces ) this make anout 2 decent servings) serving over rice would probably feed 3
  • sesame oil
    as needed ( at least 4 teaspoons )
  • corn
    starch, about 3 tablespoons or enough to coat chicken
  • 4 clove
    garlic, minced
  • 3 - 4
    green onion, sliced
  • 1/2 - 3/4 tsp
    red pepper flakes
  • 1/2 tsp
    minced, fresh ginger or 3/4 tsp dried powder
  • SAUCE

  • 1 1/4 Tbsp
    sugar
  • 1/4 c
    each - rice wine vinegar & soy sauce
  • 1/3 c
    dry roasted nuts

How to Make Kung Pao Chicken

Step-by-Step

  1. Prepare sauce & have other ingredients ready.
  2. Coat chicken with cornstarch or potato starch. (I used corn starch)
  3. Heat a wok until good and hot. Add 2 - 3 tsp sesame oil. Swirl around.
  4. Stir fry chicken pieces until golden or cooked through. Remove from wok and set aside.
  5. Place another 1 - 2 tsp sesame oil in wok and heat back up, then add onion, ginger and garlic. Stir fry about 20 seconds.
  6. Now add prepared sauce. Should be bubbling, nice and hot.
  7. Add the chicken back to the wok, along with the nuts, toss to combine and heat chicken through.

    Serve alone or over rice.
  8. Enjoy!

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About Kung Pao Chicken





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