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Chicken Kungpao
Chinese Chicken!
1 lb. Boneless chicken breasts (cut into thumb nail sizes)
1 tsp. Schzewan chili paste with garlic
4 Tbls. Soy sauce
2 tsp. Rice wine
2 tsp. Red wine vinegar
1 cup Chicken broth
2 tsp. Oriental sesame oil
4 tsp. Cornstarch.
8 Scallions (cut into 1/2-inch pieces.)
1 med. Green or red pepper (sliced into strips)
1/4 cup Carrots (thinly sliced)
1 cup snow peas.
1/4 cup Mushrooms (Sliced)
1 cup Peanuts (Planters low-salt-Not dry-roasted)
5 Dried hot red peppers
3 Tbls. Peanut oil

 

1. In a mixing bowl, combine chicken with cornstarch, rice wine, 2 Tbls. soy sauce, and sesame oil. Mix well to coat and set aside. In a large bowl, combine all the vegetables; set aside. Mix 1 Tbls. soy sauce, rice wine, Schzwan Chili paste with chicken and set aside.

2. Heat oil in wok over medium-high heat. Add whole red peppers and chicken and stir-fry for about 4 minutes or until chicken turns white, and pepper pods turn blackish. Remove and set aside to drain on paper towels.

3. Add cooking oil to wok(if needed). Stir fry scallions, bell peppers, carrots, and crushed red pepper for 30 seconds. Add mushrooms and chicken broth, cook for 1 minute longer. Add chicken back in and stir-fry for one minute. Add sauce mixture and chow until sauce thickens. Add peanuts and mix. Add snow peas to heat through. Serve over rice!


Preparation Time: Serves: 4
Recipe Origin: China
Submitted by:
Baovan Truong
Washington
United States
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