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Kung Pao Chicken

Kung Pao Chicken is a Chinese style stir-fry cuisine that originated from Sichuan, China.

Sichuan dishes are known to be spicy so make sure to adjust to your taste buds!

For pregnant mommies, be wary of the spiciness but don’t worry to try this recipe.

Chicken breasts are high phosphorus is important for muscle movements, blood clotting, kidney and nerve function, and repair of tissues.

Photo created by timolina

Ingredients:

Roasted Peanuts:

  • 1 teaspoon vegetable oil
  • 1 cup raw peanuts (shelled, with or without the skin)

Chicken Marinate:

  • 340g chicken breast, cut into 3/4” cubes
  • 1 teaspoon vegetable oil
  • 1 teaspoon cornstarch
  • 1 teaspoon Shaoxing wine (For halal substitute, you may use rice vinegar/apple cider vinegar with a sprinkle of sugar)
  • 1/8 teaspoon salt
  • a pinch of ground white pepper

Sauce:

  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 3 tablespoons water
  • 1 teaspoon cornstarch

Other:

  • 3 tablespoons oil
  • 3 cloves garlic , smashed and sliced
  • 2 thin slices ginger , minced
  • 2 dried red chilies , deseeded and chopped
  • 1/2 teaspoon Sichuan peppercorn powder
  • 6 scallions , white portions only, cut into 3/4” pieces

Instructions:

Step 1

Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely.

Step 2

Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.

Step 3

Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.

Step 4

Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.

Step 5

Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.

Step 6

Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it’s well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.

Step 7

Finally, add the peanuts. Give everything a final stir and serve.

Original recipe taken from thewoksoflife.com

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