Wednesday, February 13, 2013

Kung Pao Chicken

In the spirit of Chinese New Year, I decided to make this spicy Asian dish. I always enjoy a trip to the Asian market because there are so many different things to check out (and they have cheap veggies!). On this visit, I had to pick up the dried red chilies for this dish. You can also pick up some fortune cookies for a fun, festive dessert.


For Chicken Marinade:
2 ½ tsp soy sauce
1 tsp corn starch
½ tsp sesame oil
1 lb chicken breasts, cubed
For Sauce:
1 ½ Tbsp soy sauce
1 Tbsp balsamic vinegar
2 Tbsp chicken broth
1 tsp sugar
1 tsp cornstarch
3 Tbsp oil
½ cup diced red bell pepper
½ cup diced yellow onion
10 dried red chilies
1 Tbsp fresh cracked black pepper
3 garlic cloves, minced
1 Tbsp grated fresh ginger
4 green onions, sliced
¼ cup peanuts
In a small bowl , whisk together ingredients for the chicken marinade. Marinate chicken cubes in sauce for at least 30 minutes.
In a separate small bowl, whisk together ingredients for the sauce; set aside.
In a large frying pan over high heat, add oil and cook chicken until almost done and all sides are browned. Remove chicken from pan and set aside.
In the same frying pan, sauté peppers and onions for about 3-4 minutes. Add dried chilies, pepper, garlic and ginger. Sauté for about 1-2 minutes, until fragrant. Mix in sauce mixture and bring to a boil. Add chicken, green onions and peanuts, turn heat to low and mix together. Continue to cook until chicken is cooked all the way through.
Serve over rice.

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