Friday, July 01, 2011

Kung Pao Chicken

I don't know what my Asian food deal is lately... but how bout some more!
2 boneless, skinless chicken breast, diced into 1-2 inch pieces
1 tbsp cornstarch
2 tsp sesame oil
2 large garlic cloves, minced
1-2 tsp fresh ginger, grated
1-2 tsp crushed red pepper flakes
3 tbsp rice vinegar
3 tbsp soy sauce
1-2 tsp sugar
1/2 cup roasted peanuts (this is optional... for me, not included)
White rice, prepared per instructions

Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

Add the garlic, ginger and red pepper flakes to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce/vinegar/sugar mixture to the pan along with the cooked chicken (and peanuts). Coat the chicken and peanuts with sauce and heat thoroughly. Serve over rice

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