Sunday, May 5, 2013
Kung Pao Chicken
I just recently learned how to make Kung Pao Chicken and bought a Wok from ikea. :)
1 lb. chicken breast cut into cubes
3-4 green onions, chopped
2 spoonfuls of crushed red pepper flakes or garlic chili sauce
1/4 cup brown sugar
3/4 cup soy sauce
Dash rice vinegar
2 large cloves of garlic chopped
1/2 sweet onion diced finely
1 tsp. cayenne pepper
1/2 cup peanuts
1 tsp. corn starch mixed with 1/8 cup cold water (make into a slurry)
In a sauce pan, sweat the onions and garlic with a little salt/pepper and the cayenne pepper in about 1 T oil. Allow to cook on medium heat, stirring often until soft. Add in the soy sauce, sugar, crushed red pepper or garlic chili sauce, and vinegar and stir well. Let simmer for 5-7 minutes and then turn off the heat. Taste and re-season.
Separately, in a wok (or large skillet) saute the chunks of chicken until they are almost cooked through, in a touch of oil.
Blanch the broccoli in boiling water for about 3-4 minutes then chill in cold water to retain the green color. Drain.
Add the broccoli to the chicken and stir over high heat. Add in the peanuts and half of the green onions and continue to stir, sauteeing for another 2-3 minutes.
To the kung pao sauce, stir in the corn starch slurry and heat to a boil, stirring often. Add the sauce to your wok of chicken and broccoli and let heat through.
Serve with rice.