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!

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

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

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

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

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.


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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