Kung Pao Chicken With Jasmine Rice Snow Peas Recipes

KUNG PAO CHICKEN

Steps:

• 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.

KUNG PAO SNOW PEAS

Steps:

• Heat a wok or large skillet over high heat and add the oil. Add the onions and stir-fry until just wilted, about 30 seconds. Add the snow peas and stir-fry until nearly crisp-tender, about 2 minutes more. Add the sauce and stir-fry to coat, about 1 minute.
• Transfer to a platter or large bowl, sprinkle with the nuts and serve.

KUNG PAO CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
• In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
• Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
• Add peanuts and sauté for another 3 minutes.
• Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
• Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
• Garnish with more green onion and serve with rice.
• Enjoy!

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Steps:

• Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
• Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
• Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
• Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
• Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
• Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
• Finally, add the peanuts. Give everything a final stir and serve.

KUNG PAO CHICKEN

Steps:

• Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
• In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
• Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
• Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.

KUNG PAO CHICKEN WITH HOUSE RICE

Steps:

• In a wok, add the grapeseed oil and chicken. Season with salt and pepper. Saute until the chicken is browned but not cooked fully through, 3 to 5 minutes. Remove and set aside.
• Add the carrots, celery and scallions. Saute 1 to 2 minutes to cook through. Add the chicken back, along with the pepitas and 1/2 cup of the Kung Pao Sauce. Add the butter and toss.
• To plate, mount 3 cups House Rice in a bowl and invert onto a serving platter. Spoon the chicken on top and garnish with the sesame seeds. Enjoy while hot.
• In a wok, sweat the chiles and crushed garlic in the oil until brown, not burned. Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes.
• Remove from the heat, cool and place in an airtight container. If you are ready to use, continue with the rest of the recipe. If you are making another time, cool the sauce and store in the refrigerator.
• Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan. Add the white rice to the saucepan with the brown rice. Top the rice with water, stir and drain. Repeat. The water will be pretty clear.
• Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Or, add water until the first line on your index finger (in case your hand does not fit into the saucepan). Cover and boil over medium-high heat for 20 minutes. Lower the heat to medium and simmer for 15 to 20 minutes.
• Turn off the heat and let the rice stand, covered, to plump, for 10 minutes. Stir gently and serve.

CRISPY KUNG PAO CHICKEN

Steps:

• 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.

KUNG PAO NOODLES AND CHICKEN

Steps:

• Cook and drain noodles as directed on package; keep warm.
• Heat oil in 12" nonstick skillet over medium-high heat.
• Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir in dry seasoning mix, water, sugar and soy sauce.
• Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
• Stir in noodles; toss to coat.
• Before serving, sprinkle with green onions, peanuts and crushed red pepper.
• Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.

KUNG PAO CHICKEN WITH JASMINE RICE & SNOW PEAS RECIPE

Steps:

• 1. Cook rice Rinse rice in a fine-mesh sieve until the water runs clear. Add to a medium saucepan along with 2 cups water and 1 teaspoon salt. Bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove from heat. Cover to keep warm. 2. Make kung pao sauce While the rice cooks, in a small bowl, combine all of the tamari, 1-3 chili garlic sauce packets (depending on your heat preferences), ¼ cup water, 2 tablespoons vinegar, and 4 teaspoons sugar, whisk until sugar dissolves. 3. Prep ingredients Trim ends from scallions, then thinly slice. Trim ends from snow peas. Pat chicken dry. Season chicken with 1 teaspoon salt and a few grinds of pepper, then sprinkle with 2 teaspoons flour. 4. Stir-fry snap peas Heat 1½ tablespoons oil in a large skillet over medium-high until shimmering. Add snow peas, ¼ cup of the scallions, and a pinch each of salt and pepper. Cook until crisp-tender and browned in spots, about 2 minutes. Transfer to a heatproof bowl. Cover to keep warm. 5. Cook chicken & serve Heat 2 tablespoons oil in same skillet over medium-high. Add chicken; cook until browned, 2-3 minutes per side. Add kung pao sauce. Cook until sauce is thickened slightly, basting chicken with sauce, 1-2 minutes. Remove skillet from heat. Fluff rice with fork. Serve chicken and sauce with rice and snow peas. Garnish with remaining scallions. Enjoy! 6. Make it picky-eater proof We like to mix up our veggies and chicken so everything benefits from the Kung Pao sauce, but picky eaters can have the snow peas served on the side or not at all!