Kung Pao Chicken
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3⁄4 cup low sodium chicken broth
- 2 tablespoons soya sauce
- 1 tablespoon balsamic vinegar
- 1⁄4 cup cornstarch
- 2 teaspoons sesame oil
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 lbs boneless skinless chicken breasts, cut in chunks
- salt and pepper
- 1⁄4 cup canola oil
- 2 small dried hot red chilies
- 2 tablespoons minced ginger
- 6 green onions
- 1 medium red pepper, seeded and cut into 1 inch strips
- 2 stalks celery, cut crosswise 1/2 inch thick
- 1⁄4 cup dry sherry
- 1⁄4 cup peanuts, coarsly chopped
directions
- Whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
- Heat 3 tbsp canola oil in large skillet over medium high heat. Saute the chicken, flipping after 2 min until it is lightly brown. Add remaining 1 tbsp canola oil to the skillet. Add the chilies, ginger, and the green onions. Cook stirring for 1 minute Add the celery and red pepper, cook, stirring for about 2 minute untill softened. Add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
- Give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil. Check to see if the chicken is cooked. Serve immediatly, sprinkle with peanuts.
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