Day 135 : Kung Pao Chicken

I don’t have a lot of time, so I’ll make this brief.  This recipe came from Key Ingredient, and though we did enjoy it I just felt it wasn’t the best kung pao chicken we’ve ever had.  The sauce never got very thick for me, and it was a bit weak on flavor which I had not anticipated given the list of ingredients.  Serving it w/ rice worked well to soak up the sauce though, and it was pretty easy to make which is always a plus.

Kung Pao Chicken

Serves : 3-4                   Time to make : 25 minutes

Ingredients :

  • 2 T. dark sesame oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 lb boneless skinless chicken thighs, cut into pieces
  • 3/4 cup water
  • 3 T. low sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp. brown sugar
  • 1/2 tsp. bottled minced ginger
  • 1 to 1 1/2 tsp. crushed red pepper flakes
  • 1 cup thinly sliced red bell pepper
  • 1 cup snow peas, trimmed
  • 2 T. chopped, unsalted dry roasted peanuts

Directions :

  1. Heat sesame oil in large skillet over medium high heat.  Add onions and cook until tender; about 3 minutes.  Add garlic and cook another 30 seconds stirring constantly.  Add chicken and cook until starting to brown.
  2. Whisk together water and next 5 ingredients (through to the red pepper flakes) then add to skillet and bring to a boil.  Add the red peppers and snow peas and cook another couple minutes until the sauce thickens.
  3. Sprinkle peanuts over the top.

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Published in: on May 16, 2011 at 8:08 pm  Leave a Comment  
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