Kung Pao Chicken

Kung Pao Chicken
Photo by Scott Phillips

Ingredients

  • ¼ cup coarsely chopped salted peanuts
  • ¼ cup plus 1 Tbs. cornstarch
  • ¼ cup dry sherry
  • 2 inner ribs celery, cut crosswise ½ inch thick
  • 1 Tbs. balsamic vinegar
  • 1-½ tsp. granulated sugar
  • 6 scallions, thinly sliced, whites and greens kept separate
  • + 9 more ingredients
    • 2 Tbs. minced fresh ginger
    • 1-½ lb. boneless, skinless chicken breasts, cut into 1-½-inch pieces
    • Kosher salt and freshly ground black pepper
    • 3 small hot red dried chiles, such as Thai chiles or chiles de arbol, split lengthwise (reserve the seeds)
    • 2 Tbs. soy sauce
    • 2 tsp. toasted sesame oil
    • ¾ cup low-salt chicken broth
    • 1 medium red bell pepper, seeded and cut into 1-inch pieces
    • ¼ cup canola oil

Whisk the chicken broth, soy sauce, balsamic vinegar, 1 Tbs. of the cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl, toss the chicken with 3/4 tsp. salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use t...

View full recipe at Fine Cooking

Comments

Variations on Kung Pao Chicken

  • Kung Pao Chicken
    • 2 tablespoons water
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons coarsely chopped salted peanuts
    • 4 garlic cloves, minced
    • +8 other ingredients
  • Kung Pao Chicken
    • 2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
    • 1 tablespoon cornstarch
    • 4 cups cooked rice
    • +9 other ingredients


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