 |
|
|
| |
|
Statistics
|
|
3
|
|
10945 |
|
1
|
|
5/5.0
|
|
|
|
|
|
|
| Occasion: Any |
|
Total servings: 2-3 |
| Cuisine: Chinese |
|
Calories: 300 |
| Effort: Average |
|
Pre-Prep time: 35 mins |
| Best for: All |
|
Preperation time: 20 mins |
| How to serve: Hot |
|
|
Kung Pao Chicken recipe by bestchefs at DesiRecipes.com.
Chicken and peanuts in soy sauce with hot chili paste.
Keywords: chicken, chinese
2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
1 onion diced
1 cup baby corns
a bunch aspharagus(stems removed)
1 cucumber diced
1 red bell pepper diced
Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Then in same oil and wok add all vegetables and stir fry for 4 mins.Take all vegetables out of wok and keep aside.
Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan.
Add all vegetables too.Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.
Link to this recipe: http://www.desirecipes.com/recipe/Kung-Pao-Chicken
|
FREE Registration - Register Now
Favorite
