Kung Pao Chicken (PepperFool)
Recipe By : Robert Lusk
Serving Size : 4 Preparation Time :0:30
Categories : Chile-Heads Chicken Kung-Pao
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
3/4 cup Chicken Broth
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Cornstarch
1 Tbsp Rice Vinegar
1 tsp Sugar
1/4 tsp Sesame Oil
CHICKEN:
1/2 tsp Cornstarch
3 Tbsp Soy Sauce
3 Tbsp Dry Sherry
1/4 tsp Sesame Oil
3 Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
THE REST:
3 Tbsp Oil, Divided
12 Dried Red Chilies
2 or 3 fresh serranos or Jalapenos, cut into strips *
1/4 cup Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
2 Stalks Celery, cut on the extreme bias
1 cup broccoli stem cut thin on the bias (about 1 large stem)
1 Red Bell Pepper, cut into strips
3 tsp Fresh Garlic, Minced (6 cloves)
2 Tbsp Minced Fresh Ginger
1/4 cup Sliced Green Onions (about 3)
*Add this only if you want it hotter.
The dried chiles are whole and will not excessively heat up the dish unless
bitten into (duh).
SAUCE:
In a small bowl, combine sauce ingredients; set aside.
CHICKEN:
In a medium bowl, combine cornstarch, soy sauce, sherry and oil; mix well.
Add chicken; toss gently to coat. Set aside.
COOKING:
In a large, hot nonstick skillet or wok, heat 1 tablespoon oil. Add the chilies
and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from
skillet; set aside.
Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry until
chicken is no longer pink in center. Remove chicken from skillet; set aside.
Heat remaining 1 tablespoon oil in same skillet. Add water chestnuts, bell
pepper, broccoli, garlic and ginger; stir-fry 1 minute. Stir sauce; add to
vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return
chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly,
stirring occasionally.
Alternate:
Heat wok or heavy Dutch oven over high heat.
Cook nuts and Chiles in 1 Tbsp oil until the nuts brown, do not remove, add
chicken. Stir fry for 2 minutes. Add 1 Tbsp oil. and stir fry vegetables another
2 minutes. It will just start to burn, add the sauce heat through and garnish
with Scallions.
From: Robert Lusk
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The Pepperfool
Source for Asian or Latin products
Http://www.PepperFool.com
Recipes http://www.pepperfool.com/recipe_home.html
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