Kung Pao Chicken With Peanuts Food

TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS AND PEANUTS) RECIPE

Steps:

• For the Chicken: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.
• For the Stir-Fry: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.
• Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
• Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
• Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.

KUNG PAO CHICKEN WITH PEANUTS

Steps:

• Mix first 4 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF). Transfer to large bowl.
• Mix chili sauce and hoisin sauce until blended. Add chicken; toss to evenly coat.
• Place chicken on platter; top with remaining ingredients.

KUNG PAO CHICKEN RECIPE

Steps:

• Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix peanut butter, soy sauce, chili sauce and 2 Tbsp. dressing until blended.
• Transfer broccoli to serving plate; cover to keep warm. Heat remaining dressing in same skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape browned bits from bottom of skillet.
• Spoon chicken mixture next to broccoli; sprinkle with 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.

GONG BAO CHICKEN WITH PEANUTS

Steps:

• Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
• Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
• In a small bowl, combine the sauce ingredients.
• Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
• Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
• Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.