Monday, August 6, 2012

August 6- Easy Kung Pao Chicken

Nothing beats takeout...except homemade takeout. 
We both had multiple servings, making this easy recipe a sure winner. 

Easy Kung Pao Chicken
Original Recipe from
3 tbsp soy sauce
1 tbsp fresh ginger, peeled and grated
1 tsp corn starch
1/2 tsp crushed red pepper (I doubled the red pepper and was glad I did...1 tsp will make it about as spicy as the takeout version.)
2 cloves garlic, minced
1/2 cup water
1 lb boneless, skinless chicken breast, cut into 1-inch chunks
3 tsp vegetable oil (I cooked mine with olive oil)
1 large onion, chopped 
2 small green bell peppers, chopped
2/3 cups unsalted roasted peanuts

1.) In a small bowl, mix soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 Tbsp. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.

2.) In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate. 

3.) Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 Tbsp. water if skillet is dry.) 
To save time, I did steps 2 and 3 simultaneously, in two separate skillets. 

4.) Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over jasmine rice. 

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