Sunday, May 27, 2012

Kung Pao Chicken

4 chicken breasts, diced
4 Tbsp. peanut oil, divided
4 cloves garlic, minced
ground black pepper, lots and lots
2-4 whole red chilies (I used dried)
chilies in the sauce
1/4 c. rice wine
2 Tbsp. Hoisin sauce
2 Tbsp black bean sauce
3 Tbsp. sugar
1 Tbsp. ginger root, grated
multiple dashes of coriander, allspice, and dry mustard
dash of cumin
1 tsp. sesame oil
3 Tbsp. soy sauce
1 Tbsp. cilantro, chopped
1 red or green pepper, diced
1 oz. water
1 tsp. cornstarch
hot cooked rice
cashews (optional)

In a hot wok, heat 2 Tbsp. of the peanut oil, saute the chicken and garlic. Season with pepper while it's cooking. Remove chicken from wok when it is almost completely cooked. Set aside.

Kung pao chicken!
Add the rest of the peanut oil to the wok. Add the chilies and toss for a minute before adding quickly the rice wine, hoisin, black bean sauce, sugar, ginger, spices, sesame oil, soy sauce, cilantro, and pepper. Reduce heat to medium, and bring the sauce to a simmer. Then add the chicken and bell pepper to the cooking sauce. Cook for another minute or two.

Combine the water and cornstarch in a small bowl. Add to thicken the sauce. Cook for another minute or two.

Serve over the hot rice, and add cashews if desired.

Here's a link to the original recipe I adapted; it's one of my favorite food sites:

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