K is for Kung Pao Chicken

Welcome to my Food Recipe themed 2014 Blogging from A to Z Challenge

I have two things I just love, love, love to do, write books and cook. Stop by everyday to see my favorites recipes and a glimpse of one of my books.

K is for Kung Pao Chicken


1 pound boneless skinless chicken breast
1 egg
1 tablespoon cornstarch
Black pepper
8 medium Thai peppers (dried)
1 large green pepper, diced
1 large onion, diced
1 celery rib, sliced
8 ounces water chestnuts, drained

5 tablespoons soy sauce
2 tablespoons red wine
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1 tablespoon peanut oil

Cut chicken into bite size pieces. Mix together egg white, corn starch, pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and refrigerate for 30 minutes. In a separate bowl, combine the green pepper, onion, drained water chestnuts and celery; Set aside. Mix together the sauce ingredients-set aside.
In a wok or large frying pan heat 1 tablespoon peanut oil over med-high heat. Stir-fry the Thai peppers until lightly browned. Add chicken and cook stir-frying until the chicken is almost cooked through. Add the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat.


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