Kung Pow! Chicken

Kung Pow! Chicken

Time: 20 mins


  • 1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 egg white
  • 4 teaspoons cornstarch
  • 1 teaspoon chinese chili paste with garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon dry sherry
  • 1 teaspoon red wine vinegar
  • 1/4 cup chicken broth
  • 1 teaspoon oriental sesame oil
  • 3 tablespoons vegetable oil
  • 1/2 cup unsalted peanuts
  • 4 green onions, chopped into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 1/2-1 teaspoon crushed red pepper flakes


  • 1 In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
  • 2 In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
  • 3 Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
  • 4 Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
  • 5 Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
  • 6 Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.

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