Wednesday, August 15, 2012

Recipe: Kung Pao Chicken


  • 1 lb Chicken Breasts, Diced
  • 1 tsp Salt
  • 1 tsp Cornstarch
  • 1 tsp Soy Sauce
  • 1/2 cup Peanuts
  • 1/4 cup Oil
  • 2 stalks Celery, sliced
  • 2 Carrots, sliced or diced
  • 2 Tbsp Chinese Oyster Sauce
  • 1 Tbsp Sugar
  • 1/2 tsp Sesame Oil
  • 1 tsp Red Pepper Paste (more or less depending on how spicy you want it)



Combine Chicken, salt, cornstarch and soy sauce. Set aside.
Using a large skillet or wok, roast Peanuts over med-high heat until the pop. Move them around (or you'll end up with burnt peanuts like I did) until they are a golden brown. Remove them from skillet to bowl.
Heat oil over med-high heat in the same skillet, add chicken and saute until cooked. About 5-6 minutes. Use a slotted spoon to remove - leave the oil in the pan.
Add the carrots and celery to the skillet and cook until crisp-tender.
In a small bowl combine Oyster Sauce, sugar, sesame oil and red pepper paste. Whisk to combine.
When carrots & celery are ready, return chicken & peanuts to the skillet. Add sauce and stir to coat. Allow the sauce to come to a boil (adding water if it is too thick).
Serve over steamed rice (preferably with a side of broccoli and an egg roll, that just wasn't happening the night that I made this).


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