Millennium Post

Kung Pao Chicken

Kung Pao Chicken


Soy Sauce (low-sodium) 5 tsp

Dry Sherry 2 tsp

Sesame Oil (toasted) 2 tsp

Chicken Breasts (boneless) 450 g

Water 3 tbsp

Rice Vinegar 2 tbsp

Sugar 1 tbsp

Cornstarch 1 tsp

Canola Oil 4 tsp

Red Chile Peppers (dried) 4

Green Onions 4

Bok Choy Cabbage (coarsely chopped) 2 cups

Gingerroot (grated) 2 tsp

Unsalted Dry-Roasted Peanuts (chopped) ¼ cup

Brown Rice (hot cooked) 11/3 cup


Stir together 2 teaspoons of soy sauce, the sherry and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature for 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.

Heat 2 teaspoons of canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through for about 5 minutes. Remove chicken. Add chilli peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry for 1 minute. Add bok choy and ginger; stir-fry for 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.


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