Recipe: Kung Pao Chicken

Recipe: Kung Pao Chicken
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I’ve always had a thing or two for Chinese food – while most my family and friends go for a sweet variation – I had admired Kung Pao Chicken for too long – until I decided to try it at home. Boy – it was worth it!

Ingredients:

– 3 chicken breasts cut into cubes
– 4 medium red hot chili’s halved
– 2 garlic gloves chopped finely
– 1 tablespoon grated ginger
– 4 green onions sliced thinly
– 1 green onion for garnish
– 1/4 cup roasted peanuts

Marinade Ingredients:
– 1/2 cup soya sauce light (sodium free)
– 1 tablespoon rice vinegar
– 1/4 cup water
– 2 tablespoons corn starch

Sauce Ingredients:
1/2 cup soya sauce light (sodium free)
– 1 tablespoon rice vinegar
– 1/4 cup water
– 2 tablespoons corn starch
– 3 tablespoons of sugar
– 1 tablespoons of sesame oil

Method:

– Combine marinade ingredients and soak chicken
– Combine sauce ingredients – set aside
– Heat some veg oil and cook chiken 6 – 8 mins on medium low heat
– Remove chicken from sauce pan and add hot chili’s, ginger, garlic, and stir. Then add onions for the last minute
– Return chicken to sauce pan and add sauce ingredients and roasted peanuts. Cook for 5 mins and then serve

Garnish with onions and Sahteen!

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Director of Digital Marketing Strategy by Day, Blogger by Night. Mother to my lovely Hana and a food addict.

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