Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 4 teaspoons cornstarch; 3 cloves garlic, thinly sliced; 2 inches ginger, peeled and thinly sliced; 3 Tbsps peanut oil; 118 milliliters cocktail peanuts; 1 Tbsp Chinese rice wine or dry sherry; 946 milliliters precut stir-fry vegetables; 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced); 2 teaspoons Asian chili oil or sesame oil; 567 grams skinless, boneless chicken breasts, cut into small chunks; 1 Tbsp soy sauce; 1 Tbsp sugar

You can never have too many main course recipes, so give Kung Pao Chicken a try. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 523 calories, 42g of protein, and 26g of fat each. This recipe is typical of Chinese cuisine. A mixture of cocktail peanuts, garlic, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl.

Ingredients you will need

Corn Starch

Rice Wine

Soy Sauce

Water

Equipment you will use

Bowl

Add the chicken and toss; cover and refrigerate until ready to use.

Ingredients you will need

Whole Chicken

Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.

Ingredients you will need

Corn Starch

Chili Oil

Rice Wine

Soy Sauce

Sugar

Water

Equipment you will use

Whisk

Bowl

Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

Wok

Add the chicken and stir-fry 30 seconds.

Ingredients you will need

Whole Chicken

Transfer to a plate.

Heat the remaining 1 tablespoon peanut oil in the skillet.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes.

Ingredients you will need

Vegetable

Green Onions

Garlic

Ginger

Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds.

Ingredients you will need

Chili Oil

Soy Sauce

Whole Chicken

Peanuts

Sauce

Equipment you will use

Frying Pan

Serve over rice and top with the scallion greens.

Ingredients you will need

Green Onions

Rice

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

4teaspoons

cornstarch 3cloves

garlic, thinly sliced 2inches

ginger, peeled and thinly sliced 3Tbsps

peanut oil 118milliliters

cocktail peanuts 1Tbsp

Chinese rice wine or dry sherry 946milliliters

precut stir-fry vegetables 2bunches

scallions (whites cut into 1/2-inch pieces, greens sliced)2teaspoons

Asian chili oil or sesame oil 567grams

skinless, boneless chicken breasts, cut into small chunks 1Tbsp

soy sauce 1Tbsp

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.