F.A.Q. F.A.Q.    Register Register    Login Login    Home Home
Members Members    Search Search
All Recipes » Poultry Recipes » Kung Pao Chicken () 1 Vote(s)
Show: Today's Posts 
Email to friend 
  
AuthorThread
root
Senior Member

Posts: 330
Registered:
February 2004

Kung Pao Chicken Tue, 10 February 2004 21:27
1-1/3 lbs boneless, skinless chicken breasts cut into 1/2 in pieces
5 Tbsp soy sauce
2 Tbsp Sherry
1 Tbsp plus 2 tsp cornstarch
2 tsp sugar
2 Tbsp white-wine vinegar or rice vinegar
2 tsp asian sesame oil
1/3 c water
2 Tbsp cooking oil
1/2 c peanuts
4 scallions, white bulbs and green tops cut separately into 1/2 in pieces
1/4 tsp dried red pepper flakes

In a medium bowl, toss teh chicken with 1 tablespoon of soy sauce, 1 tablespoon of sherry and 1 tablespoon of the cornstarch. In a small bowl, combine sugar, vinegar, sesame oil, water adn remaining 4 tablespoons soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add peanuts and stir fry until light brown. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red pepper flakes to the pan and cook, stirring, for 30 seconds. Add teh chicken with its marinade and cook, stirring until almost done, 1-2 minutes. Add the soy sauce mixture and teh scallion tops.

To Freeze: Freeze in freezer ready container.

To Reheat: Reheat until heated through and chicken is cooked through.

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Kung Pao Chicken Mon, 18 September 2006 18:28
Yum, we really liked this one. Great flavor.
      
    
Previous Thread:Chicken in Savory Lemon Sauce
Next Thread:Chili-Lime Chicken Kabobs
Goto Forum:

Current Time: Mon Jul 13 19:26:29 PDT 2020

20 MySQL queries took 0.014315128326416 seconds
Total time taken to generate the page: 0.032541036605835 seconds
.:: Contact :: Home ::.

Powered by: FUDforum 2.1.1
Copyright ©2001,2002 Advanced Internet Designs Inc.