Pawel Kung Pao Chicken

  • Yield:4 servings
  • Time:
    35 mins show details

Ingredients

  • 1½ pounds
    boneless skinless chicken breasts, , cut into small pieces
  • 3 tablespoons
    olive oil
  • 1 teaspoon
    crushed red pepper flakes ((or more to increase spiciness))
  • ½ cup
    dry roasted peanuts
  • 1 teaspoon
    freshly grated ginger
  • 2
    green onions, chopped
  • 1
    red bell pepper, , chopped
  • 6
    whole dried Szechuan Peppers, , optional
  • 1 tablespoon
    rice vinegar
  • ¼ teaspoon
    granulated sugar
  • 1 teaspoon
    low-sodium soy sauce
  • 1
    large egg white
  • 1 teaspoon
    cornstarch
  • 2 teaspoons
    cornstarch
  • ½ cup
    low-sodium chicken broth
  • 2 teaspoons
    chili paste with garlic ((or use sriracha hot sauce mixed a little minced garlic))
  • ¼ cup
    low-sodium soy sauce
  • 2 tablespoons
    rice vinegar
  • 3 teaspoons
    granulated sugar
  • 2 teaspoons
    red wine vinegar
  • 2 teaspoons
    sesame oil
  • 3
    -4 cups hot cooked rice, , for serving
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Preparation

  1. 35 mins

    In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.

  2. Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.

  3. Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.

  4. Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).

  5. Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried chilies, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.

  6. Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.

  7. Remove from heat and serve with hot cooked rice.

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