Kung Pao Chicken With Sweet Szechuan Sauce Peanuts Jasmine Rice Food

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Steps:

• Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
• Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
• Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
• Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
• Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
• Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
• Finally, add the peanuts. Give everything a final stir and serve.

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 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

Steps:

• Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
• In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
• Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
• Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger and dried chilies. Toss it together in a pan and stir fry for 4 minutes.
• Add the prepared Kung Pao Sauce to the pan, stir everything together. As soon as the sauce starts to thicken, add chicken to the pan. Toss to coat the chicken with the sauce.
• Add chopped green onion, peanuts, and sesame seeds, then stir to combine.

KUNG PAO CHICKEN WITH SWEET SZECHUAN SAUCE, PEANUTS & JASMINE RICE

Steps:

• • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • Meanwhile, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic. • In a small bowl, whisk together half the vinegar, half the Szechuan paste, 2½ TBSP sweet soy glaze, 2 tsp cornstarch (you'll use the rest later), 2½ tsp sugar, and ¾ cup water. (For 4 servings, use all the vinegar and Szechuan paste, 5 TBSP sweet soy glaze, 4 tsp cornstarch, 5 tsp sugar, and 1¼ cups water.)
• • Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted, 2-4 minutes. • Transfer to a second small bowl; set aside. • Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes. • Add scallions; cook until softened, 1-2 minutes more. • Transfer to a third small bowl; set aside.
• • Meanwhile, pat chicken* dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned, 3-4 minutes. • Stir and continue cooking until chicken is cooked through, 1-2 minutes more.
• • Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds. • Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more. • Remove pan from heat. Stir in peanuts, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. TIP: If sauce seems too thick, stir in a splash of water.
• • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt to taste. • Divide rice between bowls. Mound kung pao chicken to the side. Garnish chicken with any remaining chili flakes to taste and serve.

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.

SZECHUAN KUNG PAO CHICKEN

Steps:

• Combine the cubed chicken with the egg white and cornstarch.
• Refrigerate for 1/2 hour.
• Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done.
• Add nuts, scallions, and remaining ingredients.
• Heat thoroughly and serve at once with rice.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Steps:

• To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
• Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
• Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
• Remove from pan; set aside.
• To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
• Heat 1 tablespoon vegetable oil in pan.
• Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
• Add broth mixture, and cook 1 minute or until thick, stirring constantly.
• Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
• Serve over rice.