Labs, You requested Marye share her recipe. I thought I would share ours - again, don't know how authentic it is, but we really like it....
* Exported from MasterCook *
Kung Pao Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
2 Tsp. Cornstarch
1/2 cup chicken stock
2 tsp chili paste w/garlic
4 Tbsp soy sauce
2 Tbsp. Dry sherry
2 tsp red wine vinegar
2 tsp sugar
2 tsp Asian sesame oil
Marinade:
1 Tbsp Dry Sherry
1 tsp soy sauce
1 Egg white
1 Tbsp cornstarch
1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cut into 1" cubes
3 Tbsp Peanut or vegetable oil
6 small dried red chili peppers -- (6 to 8)
1/2 cup peanuts, unsalted -- roasted
1 tsp ginger root -- peeled and chopped
2 green onion -- cut 1/2" thick
To make the sauce: stir together the cornstarch and stock in a small bowl
until the cornstarch dissolves. Add all the remaining sauce ingredients
and stir well. Set aside.
To make the marinade: combine the sherry, soy sauce, egg white and
cornstarch in a large bowl and stir to dissolve the cornstarch. Add the
chicken pieces, toss well to coat and marinate for about 10 minutes at
room temperature.
In a wok or frying pan over medium-high heat, warm 1 Tbsp of the peanut or
vegetable oil, swirling to coat the bottom and sides of the pan. When the
oil is hot, add the chilies and peanuts and stir and toss until the
chilies are dark red and the peanuts are golden brown, about 2 minutes.
Transfer to a bowl.
Add another 1 Tbsp oil to the pan over medium-high heat, when oil is hot
add half of the chicken and stir and toss every 15-20 seconds until golden
brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat
w/remaining chix. Return the peanuts, chilies and chicken to the pan,
along w/ginger and green onions. Stir and toss for 1 minute. Quickly
stir the reserved sauce and add to pan. Stir and toss over medium-high
heat until sauce begins to thicken, 1-2 minutes. Serve immediately over
cooked rice.
Cuisine:
"asian"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with steamed spinach for low carb
* Exported from MasterCook *
Kung Pao Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
2 Tsp. Cornstarch
1/2 cup chicken stock
2 tsp chili paste w/garlic
4 Tbsp soy sauce
2 Tbsp. Dry sherry
2 tsp red wine vinegar
2 tsp sugar
2 tsp Asian sesame oil
Marinade:
1 Tbsp Dry Sherry
1 tsp soy sauce
1 Egg white
1 Tbsp cornstarch
1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cut into 1" cubes
3 Tbsp Peanut or vegetable oil
6 small dried red chili peppers -- (6 to 8)
1/2 cup peanuts, unsalted -- roasted
1 tsp ginger root -- peeled and chopped
2 green onion -- cut 1/2" thick
To make the sauce: stir together the cornstarch and stock in a small bowl
until the cornstarch dissolves. Add all the remaining sauce ingredients
and stir well. Set aside.
To make the marinade: combine the sherry, soy sauce, egg white and
cornstarch in a large bowl and stir to dissolve the cornstarch. Add the
chicken pieces, toss well to coat and marinate for about 10 minutes at
room temperature.
In a wok or frying pan over medium-high heat, warm 1 Tbsp of the peanut or
vegetable oil, swirling to coat the bottom and sides of the pan. When the
oil is hot, add the chilies and peanuts and stir and toss until the
chilies are dark red and the peanuts are golden brown, about 2 minutes.
Transfer to a bowl.
Add another 1 Tbsp oil to the pan over medium-high heat, when oil is hot
add half of the chicken and stir and toss every 15-20 seconds until golden
brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat
w/remaining chix. Return the peanuts, chilies and chicken to the pan,
along w/ginger and green onions. Stir and toss for 1 minute. Quickly
stir the reserved sauce and add to pan. Stir and toss over medium-high
heat until sauce begins to thicken, 1-2 minutes. Serve immediately over
cooked rice.
Cuisine:
"asian"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with steamed spinach for low carb
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.