Kung Pao Chicken
#11
  Re: (...)
Labs, You requested Marye share her recipe. I thought I would share ours - again, don't know how authentic it is, but we really like it....


* Exported from MasterCook *

Kung Pao Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
2 Tsp. Cornstarch
1/2 cup chicken stock
2 tsp chili paste w/garlic
4 Tbsp soy sauce
2 Tbsp. Dry sherry
2 tsp red wine vinegar
2 tsp sugar
2 tsp Asian sesame oil
Marinade:
1 Tbsp Dry Sherry
1 tsp soy sauce
1 Egg white
1 Tbsp cornstarch
1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cut into 1" cubes
3 Tbsp Peanut or vegetable oil
6 small dried red chili peppers -- (6 to 8)
1/2 cup peanuts, unsalted -- roasted
1 tsp ginger root -- peeled and chopped
2 green onion -- cut 1/2" thick

To make the sauce: stir together the cornstarch and stock in a small bowl
until the cornstarch dissolves. Add all the remaining sauce ingredients
and stir well. Set aside.

To make the marinade: combine the sherry, soy sauce, egg white and
cornstarch in a large bowl and stir to dissolve the cornstarch. Add the
chicken pieces, toss well to coat and marinate for about 10 minutes at
room temperature.

In a wok or frying pan over medium-high heat, warm 1 Tbsp of the peanut or
vegetable oil, swirling to coat the bottom and sides of the pan. When the
oil is hot, add the chilies and peanuts and stir and toss until the
chilies are dark red and the peanuts are golden brown, about 2 minutes.
Transfer to a bowl.

Add another 1 Tbsp oil to the pan over medium-high heat, when oil is hot
add half of the chicken and stir and toss every 15-20 seconds until golden
brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat
w/remaining chix. Return the peanuts, chilies and chicken to the pan,
along w/ginger and green onions. Stir and toss for 1 minute. Quickly
stir the reserved sauce and add to pan. Stir and toss over medium-high
heat until sauce begins to thicken, 1-2 minutes. Serve immediately over
cooked rice.

Cuisine:
"asian"
- - - - - - - - - - - - - - - - - - -


Serving Ideas : Serve with steamed spinach for low carb
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#12
  Re: Kung Pao Chicken by esgunn (Labs, You requested...)
OH, forgot to mention, or note in the recipe. It calls for Chicken breasts but I always use chicken thighs. Unless I am in a hurry, will usually use chicken thighs in these types of recipes instead of chicken breasts. I always thought I preferred breasts - but when you have sauces or marinades the thighs just pick up the flavor a little better.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#13
  Re: Re: Kung Pao Chicken by esgunn (OH, forgot to menti...)
Thanks, Erin. It will be interesting to compare and contrast this with Marye's recipe and to try each one.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#14
  Re: Re: Kung Pao Chicken by labradors (Thanks, Erin. It wi...)

Sorry Labs didn't see your request - I actually have two recipes
and I will post them tonight when I get off work.

Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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#15
  Re: Re: Kung Pao Chicken by mjkcooking ([br]Sorry Labs didn...)
"a balanced diet is - one cookie for each hand!" Hey Marye, if we have two (or three or four) cookies per hand is it still a balanced diet?
Don't wait too long to tell someone you love them.

Billy
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#16
  Re: Re: Kung Pao Chicken by mjkcooking ([br]Sorry Labs didn...)
Okay. Thanks!
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#17
  Re: Re: Kung Pao Chicken by labradors (Okay. Thanks!...)
Here is the latest version from a Chinese Class last week

Kung Pao Chicken for 6

Ingredients:
Boneless skinless Chicken Thighs 1 .lb / cut into chunks(small 1")
(remove excess fat from thighs)
Dry Spicy Pepper .05. oz. (I used a Ground Aleppo pepper)
Dried Pepper 1/2 tsp. (Hot Dried Small Mexican peppers)
Green Onions/ 4 Tails only
Garlic / Dice used 1 tbsp
Ginger/ 4 Slices
Seasame Oil (1 tbsp)
Cashew Nut or Peanuts 4 tbsp. I used lots more - 1/2 can or more.

Sauce:
Vinegar / 2 tbsp
Worchestershire Sauce / 4 tbsp
Soy Sauce / 2 tbsp
Sugar / 2 Tbsp
Rice Wine (Dark) /2 tbsp
Chicken Bouillon powder / 1 tsp.
Potato Starch/ 1 tsp
Red Pepper flakes - optional

Marinade:
Soy Sauce/1 tbsp
Sugar/ 1 tsp
Potato Starch/ 1 tbsp
Chicken Bouillon Powder/ 1 tsp
Salt / 1/2 tsp
Egg White 1

Directions:

Prepare chicken (removed fat and cut in 1 inch. chunks.
Marinate chicken up to 24 hours.
Drain excessive Marinade out of the chicken. (appx. 20 minutes - can stir mixture
in colinder to help drain.

Add 1 cup of oil into the heated pan. (You can add Sesame Oil (tbsp) to oil ) When oil is heated, add checken into the pan and stir until cooked. Remove the chicken to a plate lined with paper
towels. Drain Oil from the pan. Clean Pan.

Add 4 teaspoon of oil to pan and Add Spicy pepper, garlic, ginger, Dried
pepper into Pan. Heat Pan to medium hot. Add Sauce to Pan and stir.

When Sauce in pan becomes thick, add chicken back to the pan and stir

Cook until chicken is heated thru and sauce thicken. Add Cashews/peanuts


Before dishing up add green onion and stir fry. cook about 10 seconds

Serve over Rice.

* This Dish can be made with more heat - by adding more of the peppers to ones
taste.

Everything will be all right in the end. So if it is not right, then it's not yet the end.
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#18
  Re: Re: Kung Pao Chicken by mjkcooking (Here is the latest v...)
Yes, BJ, love those cookies! the more the better.
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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#19
  Re: Re: Kung Pao Chicken by mjkcooking (Here is the latest v...)
Quote:

Here is the latest version from a Chinese Class last week




Thanks!

Wonder how well it would work to buzz some potato flakes in the food processor to make a substitute for the potato starch in the recipe. Have used potato WATER before, in some things, but never potato starch, as such.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#20
  Re: Re: Kung Pao Chicken by mjkcooking (Yes, BJ, love those...)
This Recipe from Cooking Class - Very Tasty - Like the Veggies.

Kung Pao Chicken -

4 T. Vegetable Oil
2-3 Chicken Breast- Boneless, Skinless
4 Chicken Thighs - Boneless, Skinless
1 Red Bell Pepper Bite Size Chunks
1 Green Pepper Bite Size Chunks
3 Stalks Celery Bite Size Chunks
2 Small Zucchini Bite Size Chunks
1 Small Can WHOLE Bamboo Shoots Bite Size Pieces.
1/4 C. Garlic minced
1/4 C. Ginger minced
1/4 C. Jalapenos minced

1/3 C Chicken Broth
3 T. Red or Balsamic Vinegar
4 T. Soy Sauce
2 T. Brown Sugar
3 T. Sesame Oil
3 T. Cornstarch
1 Tsp Salt

1/2 Cup Roasted Peanuts
8-10 Chiles De Arbor or Tsing Tao Chiles (Use Amount you Want)
Cilantro for Garnish


Cut Chicken into Bite Size Pieces
and Toss With:
2 T. Cornstarch
2 T. Sesame Oil
1 Tsp Salt
2 Tbs Thick Soy
2 Tbs. Sherry
1/2 Tsp. White Pepper
Let Marinate - Chill 30 minutes.

Prep Veggies.

Sauce: mix together Chicken Broth,
Vinegar
Soy Sauce
Brown Sugar
1 Tbs. Sesame Oil

Heat 2T . Veg Oil to Hot. Toss in chicken. Stirfry to light brown, remove to side dish.
Stir fry/ Steam Celery to just brown

Now add Garlic, Jalapenos
ginger Dried Chiles
toss to fry then add:

Red pepper Green Pepper
Bamboo Shoots Zucchini

Stir Fry one minute now add Sauce and Cooked Chicken Toss to heat
then add 1 T. Cornstarch/ 1T. Water (Mixed together)
Cook to thick and glossy. Pour onto Serving Platter.
Top with Peanuts and cilantro.
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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