We love going out for lunch or dinner to enjoy so many foods that we don't normally cook at home. One of our favorite types of food is Chinese. So many fun choices in the Cleveland area!. Yesterday, when we really wanted to go out for lunch but, it was rainy and windy, we decided to stay home and make one of our favorite "no takeout takeout dishes". Who am I kidding, we have so many favorites, but we finally decided to make Kung Pao Chicken. Oh, and we happened to have everything in the house needed to make the Kung Pao Chicken! SCORE! So, there really wasn't any debate on what we would make... It truly was a no-takeout - takeout! The sweet, spicy, salty complex flavors are hard to pass up.
In less than 20 minutes this Kung Pao Chicken dish was ready! Oh, BOY! Was it delicious!!!! I'm not sure I'll ever go out again. . . who am I kidding- I love having someone else cook sometimes!!!
Controlling the ingredients
I have to say it was so nice to control the ingredients. For example, we used low-sodium soy sauce and only one Tablespoon of oil for the whole recipe. Let me tell you, NONE of the flavor was lost! This "no take out take out" Kung Pao Chicken is easy to make and really (really) hard to stop eating!! Also, it can be made spicy or mild.
As I mentioned, this is such a simple recipe! It's so easy, that it's not necessary to be exact with all the measurements. If you want it spicy, add more spice... If not, keep it mild. If you have a peanut allergy in your house, substitute the peanuts with Cashews. We go with peanuts because we have a tree nut allergy in our house. Hey, the chicken can even be substituted with cauliflower (and it is delicious!). Or, what we love to do, is replace the rice with cauliflower rice. You won't miss the rice flavor and it cuts out a ton of calories. You can't go wrong with this recipe!
Kung Pao Chicken
A Few Things We Use
Ingredients
Marinade
- 1 Pound Chicken Breast (skinless, boneless) or chicken thighs
- 2 Teaspoons Cornstarch
- 1 Tablespoon Light Soy Sauce
Sauce
- 2 Tablespoons Rice vinegar Or dry Sherry
- 2 Tablespoons Oyster sauce
- 1 Teaspoon Sesame oil
- 3 Teaspoons Sugar Add 2 additional teaspoons if you want it sweeter
- 1 Teaspoon Crushed Red pepper flakes or Sichuan pepper
Stir Fry
- 1 Tablespoon Peanut oil
- ½ Tablespoon Ginger Minced, grated, or chopped
- 2 Garlic Cloves Minced, grated, or chopped
- ¼ Cup Peanuts Dry Roasted or unsalted peanuts
- 3 Scallions
- 8 Dried red Chilies Optional - use if you want it spicy
Instructions
Marinade
- Cut the chicken into bite-size pieces and place in a medium size bowl.
- Toss the chicken in the cornstarch.
- Add the Soy Sauce. Stir gently to coat the chicken.Let stand at room temperature for at least 10 minutes. (no more than 20 minutes)
Sauce and Preparation of scallions, garlic, ginger, and peanuts
- While the chicken marinates, mix together the sauce.In a bowl combine the rice vinegar, oyster sauce, sesame oil, sugar, and pepper flakes. Stir until the sugar dissolves.
- Chop the Scallions.
- Measure and chop the peanuts
- Chop or mince the garlic and ginger
Start the Stir Fry
- Heat a wok or large pan over high heat until a bead of water sizzles and evaporates on contact. Add the Peanut oil and swirl to coat the pan.
- Add the chilies (if using) and stir-fry for about 30 seconds.
- Stir-Fry the chilies until they begin to darken and the oil is slightly fragrant.
- Add the chicken and stir fry until no longer pink - 2 to 3 minutes
- Add the garlic and ginger to the chicken. Continue to cook and frequently stir to make sure the chicken doesn't stick. Cook until the chicken is completely cooked through
- Add half of the scallions. Stir-fry for about 30 seconds
- Pour in the sauce and mix to coat the chicken
- Stir in the peanuts and cook for additional 1 to 2 minutes
- Transfer the chicken to a serving plate.
- Sprinkle the other half of the scallions on top
- Serve over rice or cauliflower rice and Enjoy!!!!
Please let us know what you think