KUNG PAO CHICKEN WITH CASHEWS
I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness.
Provided by dawnie2u
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 22
- Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
- In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
- Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
- Add chicken, stir fry unti chicken is almost done.
- Add the onions, garlic, chiles and cashews. Stir fry for a minute.
- Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.
Nutrition Facts : Calories 511.2, Fat 24, SaturatedFat 4.5, Cholesterol 99, Sodium 1185.8, Carbohydrate 23, Fiber 2.8, Sugar 7.5, Protein 44.2
KUNG PAO CHICKEN
- Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
KUNG PAO CHICKEN
- Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
- Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
- Serve over noodles and garnish with sliced green onions.
Nutrition Facts : Calories 376, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 157 milligrams, Sodium 814 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 6 grams
KUNG PAO CHICKEN WITH CASHEWS
- 1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. 2. Combine wine, soy sauce and water; set aside 3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. 4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. 5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil. 6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. 7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. 8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.
CRISPY KUNG PAO CHICKEN
- Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
- Toss chicken with beaten egg in a bowl until coated. Place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside.
- Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. Remove the chicken to drain on a paper towel, and keep warm.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir in garlic, ginger, green onion, and red pepper flakes. Cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water, then stir into the boiling sauce to thicken. Cook and stir until the sauce clears, about 45 seconds.
- Toss the fried chicken with the sauce and peanuts in the wok to serve.
Nutrition Facts : Calories 1017.9 calories, Carbohydrate 67.8 g, Cholesterol 162.2 mg, Fat 71.3 g, Fiber 3.5 g, Protein 43.8 g, SaturatedFat 10.7 g, Sodium 3270.5 mg, Sugar 15.8 g
KUNG PAO CHICKEN
My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 16
- In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.
Nutrition Facts :
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Number Of Ingredients 12
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
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KUNG PAO CHICKEN WITH CASHEWS (LOWER SODIUM)
5/5 (1)Total Time 25 minsCategory Main DishesCalories 287 per serving
- Add the cornstarch and cold broth to a glass jar with a screw-top lid. Shake vigorously until the cornstarch dissolves.
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