KUNG PAO CHICKEN WITH HOUSE RICE
Steps:
- In a wok, add the grapeseed oil and chicken. Season with salt and pepper. Saute until the chicken is browned but not cooked fully through, 3 to 5 minutes. Remove and set aside.
- Add the carrots, celery and scallions. Saute 1 to 2 minutes to cook through. Add the chicken back, along with the pepitas and 1/2 cup of the Kung Pao Sauce. Add the butter and toss.
- To plate, mount 3 cups House Rice in a bowl and invert onto a serving platter. Spoon the chicken on top and garnish with the sesame seeds. Enjoy while hot.
- In a wok, sweat the chiles and crushed garlic in the oil until brown, not burned. Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes.
- Remove from the heat, cool and place in an airtight container. If you are ready to use, continue with the rest of the recipe. If you are making another time, cool the sauce and store in the refrigerator.
- Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan. Add the white rice to the saucepan with the brown rice. Top the rice with water, stir and drain. Repeat. The water will be pretty clear.
- Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Or, add water until the first line on your index finger (in case your hand does not fit into the saucepan). Cover and boil over medium-high heat for 20 minutes. Lower the heat to medium and simmer for 15 to 20 minutes.
- Turn off the heat and let the rice stand, covered, to plump, for 10 minutes. Stir gently and serve.
KUNG PAO CHICKEN
When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this "dehydrated carrot." I never fell for it!
Provided by Molly Yeh
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 376, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 157 milligrams, Sodium 814 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 6 grams
CRISPY KUNG PAO CHICKEN
This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent.
Provided by Chef Tristin
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Coat chicken with beaten egg, shake off excess, then coat in panko.
- Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
- Place fried chicken on a cookie sheet and put into oven set on warm.
- Remove oil from wok and wipe clean with a paper towel.
- Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes
- Dissolve cornstarch in water.
- Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes
- Remove from heat and add the peanuts to the sauce.
- Remove chicken from oven and place on serving dish.
- Coat chicken with kung pao sauce.
- Serve with hot cooked rice.
Nutrition Facts : Calories 956.5, Fat 26.2, SaturatedFat 4.6, Cholesterol 171.6, Sodium 3837.1, Carbohydrate 124.5, Fiber 7.3, Sugar 20, Protein 56.3
KUNG PAO CHICKEN
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Provided by PanNan
Categories Chicken Breast
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 703.3, Fat 20, SaturatedFat 3.2, Cholesterol 96.8, Sodium 1052.6, Carbohydrate 83.6, Fiber 3.1, Sugar 4.2, Protein 45.5
KUNG PAO CHICKEN (MARTIN YAN)
Make and share this Kung Pao Chicken (Martin Yan) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 415.3, Fat 23.4, SaturatedFat 3.4, Cholesterol 54.9, Sodium 953, Carbohydrate 24.6, Fiber 5, Sugar 12.2, Protein 27.3
KUNG PAO CHICKEN
Make and share this Kung Pao Chicken recipe from Food.com.
Provided by Valerie in Florida
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 1. In a nonreactive 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.
- 2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
- 3. 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.
- 4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.
Nutrition Facts : Calories 344.4, Fat 20.4, SaturatedFat 3.9, Cholesterol 36.8, Sodium 1478.8, Carbohydrate 21.2, Fiber 2, Sugar 11.7, Protein 17.5
DELICIOUS KUNG PAO CHICKEN
Traditional Kung Pao Chicken is hot! But you can always adjust the amount of dried chili. Since this recipe is authentic and has satisfied many people, I encourage you to give it a try! Enjoy!!
Provided by RuPei
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
- Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
- Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
- Turn off heat.
- Stir in hot sesame oil and peanuts.
- Serve hot with steamed rice.
Nutrition Facts : Calories 748.7, Fat 53.7, SaturatedFat 7.3, Cholesterol 183.8, Sodium 927.3, Carbohydrate 18.7, Fiber 5.5, Sugar 7.8, Protein 49.7
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