Kung Pao Chicken

This recipe comes from Cooking Light but it looked good so I thought I’d try it. 

What you Need:Kung Pao Chicken (3)

 

1 TB Soy Sauce

6  Chicken Breasts

 

¼ c. Cornstarch

Salt

Oil

1 ½ t Cornstarch

1 ½ TB. Honey

1 TB Sesame Oil

2 tsp. Rice Vinegar

1 tsp. Chili Paste

1 clove garlic – minced

3 TB. Chopped Peanuts

¼ c. Celery – cubed

¼ c. Carrots – cubed

 

Green Onion

Lime Wedge

 

What you do:

1. Marinate the Chicken in the soy sauce in a plastic bag for 1 hour

2. Add salt to the cornstarch (and anything else you like), bread the chicken

3. Fry the chicken

4. Heat the Sauce ingredients in a pan on the stove until thick. (5-10 min.)

5. Mix with the chicken in the pan

6. Add the veggies and peanuts for about 7 min.

Enjoy over rice or whatever you want to put it over!

The Result:

I  pounded out the chicken 1st and cubed it before marinating.  That way it could marinate for a shorter amount of time and I could get on with things.  This is really easy and so much better than anything you can get in a cookie-cutter type Chinese restaurant.  I used a wok so everything cooked evenly and came out fresh and tasty.

This is Gluten –Free of course but let me tell you about the cornstarch.  For whatever molecular reason, it keeps the chicken moist inside even after refrigerating.  I cook chicken this way to put on my salads that I take to work and it really makes the salad. 

 

This is not sugar-free because there is some sugar in the rice vinegar.  I believe that since there is honey in the sauce, you could just use apple-cider vinegar and it would be fine.

 

This tasted so much fresher and a LOT less greasy then what you get at the local Chinese restaurant factories.  There are some steps to this but they are well worth it!

 

Here’s my version of the recipe. 

(I think it makes it easier to make when you can see it all at once)

What you need:                      

What you do:

1 TB Soy Sauce

6  Chicken Breasts

1. Marinate the Chicken in the Soy for an hour

¼ c. Cornstarch

Salt

Oil

2. Cut up the chicken in cubes.

    Coat the chicken in the Cornstarch & Salt and Saute until cooked

1 ½ t Cornstarch

1 ½ TB. Honey

1 TB Sesame Oil

2 tsp. Rice Vinegar

1 tsp. Chili Paste

1 TB Soy Sauce

3. Combine and heat on stove until thick – about 5 – 10 min.

    Mix with the chicken in the pan

1 clove garlic – minced

3 TB. Chopped Peanuts

¼ c. Celery – cubed

¼ c. Carrots – cubed

4. Cook with the chicken mixture for about 7 to 10 min.

Green Onion

Lime Wedge

Condiments

Kung Pao Chicken (2)

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One response to “Kung Pao Chicken

  1. Delicious and like you said, so much better than take-out.

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