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–+ servings

Kung Pao Chicken

Sue Lau
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Prep Time 15 minutes
Cook Time 17 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 3

Equipment

  • Wok skillet

Ingredients
  

Stir-Fry:

  • 1 pound boneless chicken breast (diced)
  • cornstarch
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup chopped onion
  • 3/4 cup unsalted peanuts
  • 1/4 cup small dried hot red peppers
  • peanut oil

Spicy Brown Sauce:

  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger root
  • 1 tablespoon hot chili oil
  • 1-1/2 tablespoons cornstarch

Instructions
 

  • Mix ingredients for spicy brown sauce in a small bowl and set aside until needed.
  • Velvet the chicken by coating in cornstarch and shaking off excess.
  • Heat oil in wok or large skillet (enough to adequately fry the chicken, and stir-fry the chicken until lightly browned; remove chicken from the wok.
  • Drain off excess oil and leave one tablespoon of it.
  • Heat oil and stir fry the vegetables until crisp-tender.
  • Stir in the peanuts and hot chili peppers, cooking about half a minute, then stir in the sauce mixture and cook until thickened.
  • Serve with steamed rice.

Notes

From the kitchen of palatablepastime.com
Keyword chicken stir-fry
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