Sally's Recipe Of The Week: Kung Pao Chicken

Kung Pao Chicken

Serves 5-6

Hey guys I had to make some corrections to my recipe! (In bold) I hope you try it, it is delicious.

Here is what you need for the chicken:

4 boneless skinless chicken breasts, cut into one inch cubes

1 TBS low sodium soy sauce

1 TBS sherry cooking wine or dry sherry

2 tsp baking soda

1 tsp corn starch

Here is what you need for the sauce:

½ cup chicken stock – low sodium

5 TBS low sodium soy sauce

2 TBS balsamic vinegar

2 TBS dry sherry

2 TBS brown sugar

1 TBS Hoisin sauce

2 tsp cornstarch

Here is what you need for the stir fry:

4 TBS canola oil

1 bell pepper (any color you want)

4 to 6 cloves of garlic, chopped

1 TBS fresh grated ginger

4 dried red chilies toasted in a pan for a few minutes and cut into one inch pieces or left whole*

one bunch of scallions cut into one inch pieces (white and light green parts)

½ cup roasted peanuts or cashews if allergic to peanuts

1 to 2 tsp sesame oil

couple of grinds of coarse black pepper

*If you don’t have the dried red chilies you could use some red pepper flakes. If you use the dried red chilies it makes for a VERY spicy dish. I used three and our dish was spicy. Not too spicy for me but spicy.

Here is what you need to do:

In a glass bowl combine the 1 TBS soy sauce, 1 TBS sherry ,2 tsp baking powder and 1 tsp corn starch.Add in the chicken and toss to coat. Let it marinate for 10 to 30 minutes in the fridge.If only marinating for 10 minutes you can keep it on the counter.

While the chicken is marinating put the sauce together.In a bowl, whisk together all of the ingredients listed under the sauce. Taste and adjust seasoning if necessary. Set aside.

Heat a large skillet or wok over high heat and when pan is hot add in 2 TBS of oil. When the oil is hot add in the marinated chicken.Stir the chicken around occasionally for about 3 minutes. The chicken should start to brown on the sides. Remove the chicken from pan and set aside. It’s OK at this point if the chicken is not completely cooked because we will be putting it back in the pan to finish off.

Add 2 more TBS of oil to the pan you cooked the chicken in. To the pan add in diced peppers, chili peppers. Stir around constantly for about 30 seconds then add in the garlic, ginger and a few grinds of black pepper. Stir constantly for another 30 seconds.

Get the sauce you made and give it a good stir and add it to the pan. Stir the sauce as it thickens a bit and comes to a boil. Turn the heat down a bit and give the sauce a taste. Adjust seasoning if necessary. Add the chicken back into the pan and mix well for 1 to 2 minutes. Add the onion, peanuts and sesame oil to the pan and stir to combine.

Here is what you need to do:

In a glass bowl combine the 1 TBS soy sauce, 1 TBS sherry ,2 tsp baking powder and 1 tsp corn starch.Add in the chicken and toss to coat. Let it marinate for 10 to 30 minutes in the fridge.If only marinating for 10 minutes you can keep it on the counter.

While the chicken is marinating put the sauce together.In a bowl, whisk together all of the ingredients listed under the sauce. Taste and adjust seasoning if necessary. Set aside.

Add 2 more TBS of oil to the pan you cooked the chicken in. To the pan add in diced peppers, chili peppers. Stir around constantly for about 30 seconds then add in the garlic, ginger and a few grinds of black pepper. Stir constantly for another 30 seconds.

Serve with rice. Let’s Eat!!