Ingredients
-
1/2
-
1 1/2
-
1
-
2
-
1/4
-
2
-
1
-
1/4
-
1/2
-
1/3
-
1
-
1
-
1 1/2
-
1 1/2
-
3/4
Directions
Kung Pao Chicken for Two, Original recipe comes from Cook’s Illustrated however, I’ve made some adjustments to fit our taste If preferred, pork can be substituted for the chicken , nice! – brenton vandenbosch, I was a bit daunted by the long list of ingredients, but I persisted because it did look good, and I had the chicken breasts already thawed used the sherry instead of rice wine, and all peanut oil The modifications I made were: I doubled the recipe, as that’s how much chicken I had used 1/2 the amount of red pepper flakes to be kind to hubby used seasoned rice vinegar, because I didn’t have the plain used untoasted sesame oil, because the bottle was already opened I added some celery (2 stalks for the doubled recipe ) The flavor was wonderful, the ease of preparation was better than expected, and I will be making this again I may use toasted sesame oil next time, but it was still wonderful with the untoasted kind Thank you Galley Wench for a great recipe (The number of servings does appear to be 2 per recipe, as I had 2 servings left over after doubling the recipe for hubby and I However, if you want seconds, then ) Just a helpful hint: Drain the chicken before putting it in the pan Otherwise, it will not brown Also, make sure your chicken is fully thawed for the same reason – the thawing water from partially frozen chicken will prevent it from browning
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Steps
|
1
Done
|
Toss Chicken With Sherry and Soy Sauce in Medium Bowl; Marinate Until Breast Have Absorbed Flavors, About 10 Minutes. |
|
2
Done
|
Mix Garlic, Ginger, and 1 Teaspoon Oil in Small Bowl; Set Aside. |
|
3
Done
|
Combine Peanuts and Chiles in Small Bowl; Set Aside. Mix Chicken Broth, Vinegar, Sesame Oil, Oyster-Flavored Sauce, Hoisin Sauce, and Cornstarch in Small Bowl or Measuring Cup; Set Aside. |
|
4
Done
|
Heat 1 Tablespoon Oil in 10-Inch Skillet Over High Heat Until Just Beginning to Smoke. |
|
5
Done
|
Add Chicken and Cook Without Stirring For 1 1/2 to 2 Minutes, Allowing Chicken to Brown on One Side; Stir and Cook 1 to 1 1/2 Minutes More, Until No Longer Pink; Stir Peanuts and Chiles Into Chicken and Continue Cooking Until Peanuts Have Darkened Slightly, 30 to 40 Seconds Longer. |
|
6
Done
|
Transfer Chicken, Peanuts, and Chiles to Bowl; Set Aside. |
|
7
Done
|
Return Skillet to Burner and Reheat Briefly, 15 to 30 Seconds. |
|
8
Done
|
Add Remaining 1 Tablespoon Oil, Swirl to Coat Pan, and Add Red Bell Pepper; Cook, Stirring Occasionally, Until Slightly Softened, About 45 Seconds. |
|
9
Done
|
Clear Center of Pan, Add Garlic-Ginger Mixture, Mash Into Pan With Spoon or Spatula, and Cook Until Fragrant, 10 to 15 Seconds; Stir Into Peppers Until Combined. Stir Broth Mixture to Recombine, Then Add to Skillet Along With Reserved Chicken, Peanuts, and Chiles; Cook, Stirring and Scraping Up Browned Bits on Bottom of Pan, Until Sauce Has Thickened to Syrupy Consistency, About 15 to 20 Seconds. |
|
10
Done
|
Stir in Scallions and Serve. |
