Kung Pao Chickpea Stir Fry Over Sesame Fried Millet Food
KUNG PAO CHICKEN STIR-FRY
This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!
Provided by CHUBBYCHEEK
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 12.1 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 457.4 mg, Sugar 5.8 g
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