Kung Pao Chicken
Spicy chicken stir-fry with vegetables, peanuts, and a light brown sauce.
servings: 8
total time: 1 hour
recipe by: Rae
Ingredients
- Chicken:
- 1.5 pound chicken thigh, cut to 1 inch pieces
- 3 TBSP Soy Sauce
- 2 tsp cornstarch
- 1 cup cooking oil
- Vegetables:
- 1 cup onion, diced
- 1 cup carrots, diced
- 1/2 cup yellow pepper, diced
- 1/2 cup green pepper, diced
- 1 cup celery , diced
- 1 cup broccoli, florets frozen and thawed
- Sauce:
- 4 TBSP sherry cooking wine
- 6 TBSP soy sauce
- 1 TBSP Granulated garlic
- 2 TBSP rice vinegar
- 6 tsp cornstarch
- 2 TBSP ginger root, minced
- 1 TBSP crushed red pepper flakes
- 1 tsp sesame oil
- 12 TBSP water
- 1 cup roasted, unsalted peanuts
- 2 green onions, sliced on the bias
- 1 cup prepared rice
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Directions
- Place the cut chicken thighs into a bag and add the 3 TBSP soy sauce and 2 tsp cornstarch. Seal the bag and mix. Set in refrigerator for 1 hour.
- In the meantime make the sauce: Combine all sauce ingredients in a small bowl and stir together. Set aside until needed.
- Pour the 1 cup of cooking oil into a medium size non stick pan and heat over high heat. Once it begins to lightly smoke add 1/3 of the chicken. Turn heat to medium high. Fry, turning carefully about every minute or so, until golden brown and crisp. About 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat the same process 2 more times with the remaining chicken.
- Reserve 3 TBSP of that cooking oil and discard the rest.
- Reheat the pan with 1 TBSP oil and add the vegetables, toss to coat with oil. Add more oil if needed (if not discard the remaining oil). Cook over high heat for about 3 minutes. Add the chicken and peanuts and toss or stir together.
- Add the sauce and cook until thickened.
- Serve with steamed rice and garnish with green onions.
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