Monday, 2 May 2011

Kung Pao Chicken Recipe


Kung Pao Chicken Recipe

Serves 4

Ingredients:
  • 2 lb. Boneless chicken
  • 3 tablespoon oyster sauce
  • 3 tablespoon cooking oil
  • 6 small dried red chili’s
  • 2 tablespoon minced garlic
  • 2 stalks celery, diced
  • 1/2 red bell pepper, diced
  • 1 small can of bamboo shoots, sliced and drained
  • 2 teaspoon cornstarch dissolved in 1 tablespoon water
Sauce ingredients:
  • 1 teaspoon cornstarch
  • 1/3 cup roasted peanuts
  • 3 tablespoon Chinese rice wine or dry sherry
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 2 tablespoon soy sauce
  • 2 tablespoon hoisin sauce
  • 2 teaspoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 2 teaspoon sugar
Directions:
  1. Marinade chicken with oyster sauce in a bowl for 30 minutes.
  2. Combine sauce ingredients in a bowl.
  3. Place a wok over high heat with 2 tablespoons oil. First cook the chili’s in heat for 10 seconds.
  4. Add chicken and stir fry for another 2 minutes. Set aside chicken and chilies from wok.
  5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic, celery, bell pepper, and bamboo shoots and let it heat for 2 minutes while stirring..
  6. Add all ingredients together and heat for another 5 minutes.
Serve and enjoy this delicious Chinese Food Recipe – kung pao chicken recipe



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