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.
CHICKEN POM-POMS
These golden baked croquettes are a fun and different way to serve chicken to a crowd. My husband and I are hosts at a mission house where we cook for groups of 30 or more each week. this recipe is a favorite with guests. -Fran Wolfley St. Mary, Jamaica
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 40-45 servings (2 pom-poms each).
Number Of Ingredients 16
Steps:
- In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours., Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture. , Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
PON PON CHICKEN
Make and share this Pon Pon Chicken recipe from Food.com.
Provided by Queen Dragon Mom
Categories Chicken Breast
Time 12m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Poach or steam chicken over medium heat for approximately 10-12 minutes until done.
- Remove and let cool.
- Then shred or cut into match size strips.
- Set aside.
- Peel and cut cucumbers lengthwise into half, then slice into thin strips.
- Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute.
- Drain well and place evenly on a platter.
- In a saucepan, add dressing mix and bring to a slow boil while stirring.
- Add stock or water if needed.
- Finally, slightly thicken.
- Transfer dressing to a container and store until needed.
- To serve, place chicken strips on top of pickled cucumber and pour dressing over top.
Nutrition Facts : Calories 506.5, Fat 22.4, SaturatedFat 5.3, Cholesterol 92.8, Sodium 6191.6, Carbohydrate 39.2, Fiber 5, Sugar 18, Protein 42.1
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
KUNG POW! CHICKEN
Make and share this Kung Pow! Chicken recipe from Food.com.
Provided by Semra22
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
- In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
- Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
- Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
- Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
- Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
Nutrition Facts : Calories 403.4, Fat 25.3, SaturatedFat 4, Cholesterol 90.8, Sodium 732.8, Carbohydrate 8.8, Fiber 1.5, Sugar 0.7, Protein 35.5
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