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Thursday, September 14, 2017

Recipes of Kung Pao Chicken


Kung Pao Chicken (Serves 4)


Here’s what you will need:

1 pound boneless, skinless, chicken breasts, cut into bite-sized pieces
 2 tablespoons peanut oil (or vegetable oil)
 3 cloves of garlic, minced
 1/2 teaspoon crushed red pepper flakes (Use more for added heat.)
 1/4 teaspoon ground ginger
 1/2 medium green bell pepper, roughly chopped
 1 medium red bell pepper, roughly chopped
 1/3 cup roasted peanuts
 5 green onions, chopped
Cooked white rice for serving

Marinade:

2 tablespoons soy sauce
 1 tablespoon balsamic vingar
 2 teaspoons sesame oil
 2 teaspoons cornstarch


Sauce:

2 tablespoons soy sauce
 1 tablespoon dark soy sauce
 2 tablespoons hoisin sauce
 2 teaspoons balsamic vinegar
 2 teaspoons sesame oil
 1 tablespoon sugar
 3 teaspoons cornstarch

In a medium-sized bowl, prepare the marinade by whisking together soy sauce, balsamic vinegar, sesame oil, and cornstarch. Add the chicken and stir to coat. Let stand at room temperature for about 15 minutes.

In another bowl, prepare the sauce by whisking together the soy sauce, dark soy sauce, hoisin sauce, balsamic vinegar, sesame oil, sugar, and cornstarch. Set aside.


In a wok (or large skillet) over medium heat, add the peanut oil. Stir in the crushed red pepper flakes. Add the red and green bell peppers. Cook for 3-4 minutes or until the peppers are slightly softened. Stir in the minced garlic and ginger. Cook for an additional minute. Add the chicken with a slotted spoon (no need to include extra marinade). Cook the chicken for 4-5 minutes or until it’s thoroughly cooked.





Add the sauce to the chicken and mix it to coat the chicken. Stir in the peanuts and cook for an additional 1-2 minutes. Remove from heat and toss in half of the chopped green onions. Transfer to a serving plate; sprinkle the top with the remaining green onions. Serve with white rice.












Source : carnival.com
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