Takeout Style Kung Pao Chicken Diced Chicken With Peppers And 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.

TAKEOUT-STYLE KUNG PAO CHICKEN

Steps:

• Combine flour, crushed pepper and 1/4 cup dressing in medium bowl. Add chicken; stir to evenly coat with dressing mixture.
• Add to large nonstick skillet or wok; stir-fry on medium-high heat 5 to 6 min. or until chicken is done. Spoon chicken onto plate; set aside.
• Add bell peppers and celery to skillet; stir-fry 3 to 4 min. or until crisp-tender. Spoon cooked vegetables to one side of skillet. Add nuts, onions, ginger and garlic to other side of skillet; stir-fry 1 to 2 min. or until onions are crisp-tender.
• Return chicken to skillet. Add remaining dressing; stir to combine all ingredients. Stir-fry 2 to 3 min. or until heated through.

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.

CHINESE TAKE-OUT KUNG PAO CHICKEN

Steps:

• For the marinade; place the chicken cubes into a glass bowl.
• In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
• Cover and refrigerate for 35 minutes.
• For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
• *NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
• To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
• Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
• Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
• Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.