This is a popular Szechwan style dish that combines chicken (or pork, beef or shrimp) with peanuts.
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- 1/2 lb chicken breast, diced
- 2 -3 dried chilies
- cornstarch, mixed with a little cornstarch (binder)
- 1/2 cup peanuts (dry roasted or fried)
- 3 drops sesame oil
- 1 -3 clove minced garlic
- 2 scallions, finely chopped
- 1/2 teaspoon minced fresh gingerroot (optional)
- 1 teaspoon sugar
- 1 -3 teaspoon hot sauce (Chinese chilie paste with garlic works well. If you use it you may want to cut back on the minced ga)
- 2 teaspoons dark soy sauce
- 1 teaspoon dry sherry
- 1 teaspoon vinegar (I use Chinese red vinegar but white, cider or Asian rice, unseasoned vinegar are also OK.)
- 1/4 cup chicken stock
- 1Have a heat proof bowl handy.
- 2Line it with a heat proof colander or sieve.
- 3You will cook the chicken in what seems a lot of oil but it gets poured into the sieve allowing any excess to drain off while you finish the dish.
- 4The fire should be on high for the whole cooking process.
- 5Heat a wok to smoking and pour in enough oil to cover the chicken.
- 6When the oil is hot, carefully add the chicken.
- 7Stir until just cooked.
- 8This shouldn't take more than a minute or so.
- 9Carefully pour the contents of the wok into the sieve-lined bowl.
- 10Reheat the wok and pour in 2- 3 T of the oil.
- 11Add the dried chilies and stir them until they're charred.
- 12(Warning: make sure you have your exhaust fan turned on high since the chilies throw off some nasty fumes)!
- 13Stir in the seasonings; when they start to smell strong (about 10- 20 seconds) add the vegetables.
- 14Stir fry until they are cooked but still crispy (a minute or two).
- 15Give the sauce a good stir and pour into the wok.
- 16Stir until it begins to bubble.
- 17Return the chicken and keep stirring to heat through.
- 18Thicken by stirring a little of the binder into the sauce.
- 19(Note: add only a little of the binder at a time to avoid making the sauce gummy).
- 20Stir in a few drops of sesame oil.
- 21Sprinkle the peanuts on top.
- 22Serve immediately on a heated platter.
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Nutritional Facts for Kung Pao Chicken
Serving Size: 1 (213 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 540.5
- Calories from Fat 312
- Total Fat 34.7 g
- Saturated Fat 6.4 g
- Cholesterol 73.5 mg
- Sodium 1135.8 mg
- Total Carbohydrate 18.3 g
- Dietary Fiber 5.1 g
- Sugars 7.0 g
- Protein 37.7 g