Kung Pao Chicken Stir Fry Food

KUNG PAO CHICKEN

Steps:

• Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
• Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
• Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

KUNG PAO CHICKEN STIR-FRY

Steps:

• Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
• Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
• Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
• Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

KUNG PAO CHICKEN

Steps:

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

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

KUNG PAO CHICKEN

Steps:

• Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
• Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
• Serve over noodles and garnish with sliced green onions.

KUNG PAO CHICKEN (MARTIN YAN)

Steps:

• Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
• In another bowl, combine all sauce ingredients.
• Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
• Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
• Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
• Return chicken and chiles to wok; stir-fry 1 minute.
• Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

KUNG PAO CHICKEN

Steps:

• Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
• In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
• Drain chicken on paper towels and remove oil from pan.
• In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
• Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
• Add hot peppers and whisk 10 seconds.
• Add sauce to wok and stir till thickens and starts to clear.
• Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO CHICKEN WITH BROCCOLI

Steps:

• Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
• Toss chicken with 1 tblsp cornstarch to coat.
• Heat 2 tblsps oil in wok over high heat.
• Add chilies and cook until blackened, about 2 minutes.
• Add chicken and cook until browned, stirring frequently, 1-2 minutes.
• Remove chicken using slotted spoon.
• Set aside.
• Add remaining 2 tblsps oil to wok.
• Add green onions, garlic and ginger and stir-fry 1 minute.
• Add broccoli and stir-fry 2 minutes.
• Stir sauce and add to wok.
• Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
• Mix in chicken and peanuts and heat.
• Serve with rice.