Jul 28, 2008

Kung Pao Chicken with Peanuts

I have a great recipe for Kung Pao Chicken that turns out every time. I adapted it from my cookboook Spices of Life. I also use this recipe to make Cashew Chicken by adding cashews instead of peanuts and omitting the crushed red pepper. Great for a healthy week-night dinner. Enjoy!

Ingredients
3 boneless, skinless chicken breasts, chopped into bite-size pieces
2/3 c carrots, chopped into bite-size pieces
2/3 c celery, chopped into bite-size pieces
1/2 c water chesnuts, chopped into bite-size pieces

Marinade
2 T soy sauce
2 T rice wine
1 t sesame oil
1 t cornstarch

Seasonings
2 T minced green onion
1 1/2 T ginger, minced
1 1/2 T garlic, minced
1 t crushed red pepper (as desired)

4 1/2 T olive oil

Sauce
1/2 c chicken broth
2 1/2 T soy sauce
2 T rice wine
1 t sesame oil
1 T Worcestershire sauce
1 1/4 t cornstarch

1/2 c scallion greens, cut into 1-inch lengths
2/3 c dry-roasted peanuts

Directions
1. Place chicken and marinade in bowl. Cover and refrigerate for 20 minutes.

2. Heat a skillet/wok, add 2 1/2 T oil and heat until very hot. Add the chicken until cooked, then remove and wipe out pan.

3. Add remaining oil and heat until hot. Add seasonings and stir-fry briefly, about 15 seconds. Add the vegetables and cook for 1-2 minutes, then add the sauce and cook until thick. Return the cooked chicken to pan and add scallion greens and peanuts. Serve with steamed rice.

3 comments:

Stephanie said...

Sounds good! I'll have to try it sometime.

Amanda said...

Sounds DELICIOUS!!! I think I want to hire you as my personal chef!

Kiley Waite said...

I love your recipes, Nealy. You are such a good cook. And I know that your recipes will always turn out. :) I've made your cranberry swiss apple dip like a million times in the past few weeks, and everyone loves it. I finally had to start buying the Costco size craisins. :) Anyway, thanks for another great recipe!

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