Kung Pao Chicken

Recipe #40339

YIELDS: 1 chicken breast, cut ups

COMMENT: STicky coating because it was coated with cornstarch. Too hot - overpowered the toasted cashews. But Dennis loved it.

CHANGES:

• Use olive oil to brown chicken
• half red onion, chopped
• 3 clove garlic, minced
• 1/2 t cayenne pepper
• 1 T rice wine
• 1 T rice vinegar
• about 1 T sugar
• toasted chopped cashew
  

EQUIPMENT: Nonstick skillet

PROCEDURE:
1. Season Cut up chicken with salt & pepper. Chill covered in ref - chicken was dry
2. Coat chicken with cornstrach. Mixture was dry, no liquid
3. Heat olive oil in nonstick. Cook chicken by batch, not to overcrowd. Remove
4. Without adding oil (because pan is still coated with it), sauteed gralic, onion few seconds then add cayenne, ginger. Remove
5. Place combined soy, rice/wine vinegar, sugar in nonstick til heated
6. Add chicken then onion. Add nuts and stir a few seconds - sauce was coated well on chicken. Not liquidy

RECIPE:

1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken, stir fry 5- 7 minutes or until no longer pink in center.
5. Remove from heat.
6. Add onions, garlic, red pepper and ginger to skillet.
7. Stir fry 15 seconds.
8. Remove from heat.
9. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet.
10. Return chicken to skillet, stir until chicken is well coated.
11. Stir in nuts. Heat thoroughly, stirring occasionally.
12. Serve over hot rice.