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

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

Step-By-Step

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

Serve alone or over rice.
8Enjoy!

About Kung Pao Chicken