Mary and Brian's Recipes

One Skillet Kung Pao Chicken
Category Asian/Hawaiin
Events:
Ingredients
1 1/2 lbs chicken skinless boneless chicken breasts or thighs cut in bite size pieces 2 tablespoons sherry 2 tablespoons soy sauce 1 tablespoon corn starch 2 tablespoons vegetable oil 1 red pepper diced 1 green pepper diced 3 cloves garlic minced 6 scallions cut in 1 inch pieces 1/2 cup unsalted peanuts 6-8 dried chilies cut in half (see notes), This is to taste so sample a pepper and figure out how many you want based upon your heat tolerance. SAUCE 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 teaspoon sesame oil 2 teaspoons brown sugar 1 teaspoon balsamic vinegar 1/4 cup low sodium chicken broth 1 teaspoon sriracha or sambal oelek 1 tablespoon cornstarch
Method
In large Ziploc bag combine cut chicken, sherry, 2 tablespoons soy sauce and cornstarch. Allow to sit for 30 minutes. Add 1 tablespoon vegetable oil to large skillet or wok and heat over high heat almost to smoking point. Remove chicken from Ziploc bag with tongs so excess liquid drains off and add chicken and cook until golden brown stirring frequently. If chicken is too crowded in pan work in small batches. Remove chicken to plate. Add 1 tablespoon vegetable oil to same large skillet or wok and heat over high heat almost to smoking point. Add red and green peppers and cook until crisp tender: about 3-4 minutes stirring frequently. Add scallions, peanuts, and dried chilies and cook for 1 minute. Reduce heat to low. Add the minced garlic cooking for 1 minute and stirring constantly. Remove to plate. In small bowl whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, brown sugar, balsamic vinegar, chicken broth, sriracha and cornstarch. Cook in same skillet or wok over low heat until slightly thickened. Return chicken and vegetables to skillet or wok and warm for 1-3 minutes.
Notes
low sodium soy sauce works fine. Get Thai Chilies if you can (asian market or high end grocer). Serrano/Jalapeno will work and you can use dried that have been rehydrated for 30-60 minutes in lukewarm water. If you don’t like too much heat cut the chilies open and remove seeds prior to hydrating them or cooking with them.
Rating: Unrated