Spicykungpaoscallopsandorangerice Recipes

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COPYCAT KUNG PAO SPAGHETTI



Copycat Kung Pao Spaghetti image

We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes. Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
8 ounces spaghetti
Canola oil, for drizzling and frying
1 tablespoon mirin
1/4 cup soy sauce
1 pound chicken tenders, sliced crosswise into 1/2-inch pieces
1/2 cup chicken broth
1/2 cup sweet chili sauce
1 tablespoon sambal
2 teaspoons sherry vinegar
2 teaspoons sesame oil
1/2 cup plus 2 teaspoons cornstarch
1/4 cup dry-roasted peanuts
6 scallions, cut into 1-inch pieces
3 dried chiles de arbol, stemmed and seeded
3 cloves garlic, minced

Steps:

  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.
  • Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
  • In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
  • Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
  • Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.

KUNG PAO CALAMARI



Kung Pao Calamari image

Provided by Food Network

Time 50m

Yield five 8-ounce servings

Number Of Ingredients 16

1 1/2 cups plum sauce
3 tablespoons rice wine vinegar
2 tablespoons roasted chili garlic sauce
2 tablespoons sesame oil
Pinch black sesame seeds
Pinch white sesame seeds
1/4 bunch fresh cilantro, chopped fine
Flour Dredge (or substitute your favorite store-bought fish fry mix):
2 pounds corn flour
1 tablespoon baking powder
Salt and ground pepper
2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings
15 ounces sliced hot pepper rings, drained
5 to 10 ounces dry roasted peanuts
5 ounces chopped scallions
Lemon wedges, for garnish, optional

Steps:

  • For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside.
  • For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper.
  • For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating. Do not let it get clumpy. From the dredge carefully drop the flour coated rings into the hot oil. Fry the rings for 1 minute, and add the hot pepper rings to the oil. Let fry until the calamari is golden brown, about 30 seconds longer. Drain the calamari and peppers well.
  • To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers. Sprinkle the dry roasted peanuts and scallions over each dish. Garnish with lemon wedges if desired and serve.

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

SPICY KUNG PAO SCALLOPS AND ORANGE RICE



Spicy Kung Pao Scallops and Orange Rice image

Published in Newsday 1995, according to chinese legend, Kung Pao means "guardian of the throne" and named for the General that was in charge of protecting the emperor. To me it means "take-out", but this great dish is easy enough to make at home. You can substitute chicken and have a second meal to keep it interesting! Enjoy.

Provided by Gingerbee

Categories     One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb bay scallop (the smaller ones)
2 tablespoons dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1 teaspoon sugar
1 teaspoon hot and spicy szechuan oil
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon fresh ginger (minced)
3 cloves garlic (minced)
2 red peppers (cut into 1" squares)
1 bunch scallion, trimmed and cut into 1 " pieces
1/2 cup dry roasted peanuts
2 teaspoons sesame oil
1 cup converted rice
1 cup chicken broth
1 cup orange juice
1 tablespoon butter
salt
1/2 teaspoon orange zest

Steps:

  • In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
  • In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
  • In a large skillet or wok, heat the vegetable oil.
  • Add ginger, garlic and stir fry for 30 seconds.
  • Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
  • Stir the sauce mixture.
  • Add it to the pan and cook, stirring constantly until the sauce thickens.
  • Add peanuts and cook 2 minutes.
  • Stir in sesame oil.
  • Serve hot over orange rice.
  • Makes 4 servings.
  • RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
  • Makes 4 servings.

Nutrition Facts : Calories 660.6, Fat 26, SaturatedFat 5.1, Cholesterol 45.3, Sodium 1707.9, Carbohydrate 67.7, Fiber 6.2, Sugar 13.1, Protein 34.9

KUNG PAO NOODLES



Kung Pao Noodles image

Flavorful Kung Pao Noodles with your choice of chicken or roasted cauliflower served over noodles.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Yield 3

Number Of Ingredients 17

1 lb chicken (or sub crispy tofu or roasted cauliflower, see notes below)
½ teaspoon salt
½ teaspoon sugar
1 ½ tablespoon corn starch
1-3 tablespoons peanut oil, coconut or vegetable oil for frying - optional, see notes.
one red bell pepper
6-8 dry red chilies (see notes)
1 large shallot, diced
1 ½ tablespoons chopped ginger
1 ½ tablespoon chopped garlic
2 tablespoons water
2 teaspoons fish sauce ( or vegan fish sauce, or soy sauce)
1 tablespoon soy sauce ( or liquid amino acids)
1 tablespoon oyster sauce
1 tablespoon rice vinegar (black vinegar if you have it)
1 tablespoon honey, or sugar
1 tablespoon garlic chili paste (Sambal chili paste)

Steps:

  • If making noodles or rice, start it cooking on the stove.
  • (or see notes for Cauliflower). Cut chicken into ½ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss. (Alternately - if using cauliflower, roast cauliflower florets in a 425 F oven for 25-30 minutes, with olive oil, salt and pepper - or see notes for more options)
  • shallot, ginger, garlic and thinly slice red bell pepper into thin strips.
  • Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, honey and garlic chili paste) and give a quick stir until combined.
  • Heat oil in a wok over medium-high heat, and when it's hot, brown the chicken, turning, tossing and cooking through about 5 minutes. (I use a metal mesh splatter guard to prevent oil from going everywhere.)Turn heat off and place crispy chicken on a plate lined with paper towels, blot.
  • Gather all your ingredeints around (including caulifower if using) Wipe out wok, add 1-2 tablespoons oil and heat over medium heat. Add the red bell pepper and sear over medium heat until tender and just slightly charred in places, about 3-4 minutes. Lower heat to medium make a well in the center of the bell peppers, add the the shallot, ginger and garlic, stirring constantly, (keeping them in the center), 3-4 minutes until they are fragrant and golden. You may need to add a few more drops of oil. Add the dried chilies, cook one minute (turn your fan on!).
  • Add the Kung Pao sauce to the wok and bring to a simmer, then add the cooked chicken (or roasted cauliflower) back into the wok and tossing well, heating it back up. Serve over rice, noodles, or add the cooked noodles directly into the wok and sear them for a minute or two. Serve immediately.
  • Garnish with roasted peanuts and sliced scallions.

Nutrition Facts : ServingSize -Made with Chicken breast

KUNG PAO SHRIMP



Kung Pao Shrimp image

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.

Provided by Genevieve Ko

Categories     weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
Salt
2 tablespoons granulated sugar
3 tablespoons soy sauce
2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
1 red or orange bell pepper
5 garlic cloves
1/4 cup neutral oil, such as grapeseed
1/2 cup unsalted roasted peanuts
3/4 cup small dried red chiles (23 grams; see Tip)
3 large scallions, cut into 1/2-inch lengths

Steps:

  • Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
  • Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
  • Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
  • Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

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From wenthere8this.com


KUNG PAO SPICY SPAGHETTI RECIPE | BARILLA
2019-03-18 1. Bring a large pot of water to a boil. 2. Meanwhile in a large skillet or wok, sauté the onions in the peanut oil for 1 minute. 3. Add the chicken, bell peppers and snow peas and sauté an additional 2-3 minutes (or until the chicken is cooked) 4. Add the garlic and sauté for 1 minute, pour in the Kung Pao sauce and heat gently.
From barilla.com


CALIFORNIA PIZZA KITCHEN'S KUNG PAO SPAGHETTI - COPYCAT RECIPES
3 cups coarsely-chopped scallions -- greens and whites. cut into 3/4" pieces. To Make the Kung Pao Sauce In a medium saucepan, whisk together the. chicken stock and cornstarch until the cornstarch has fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over. medium-high heat.
From copycat-recipes.net


KUNG PAO CHICKPEAS - THE CHUNKY CHEF
2015-05-11 Instructions. Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes. In a large skillet or wok over medium heat, add the coconut oil, the …
From thechunkychef.com


KUNG PAO CHICKEN WITH GARLIC RICE RECIPE | MASALA TV
Ingredients for Garlic rice: Rice 1kg. ginger garlic paste 2tsp. oil as required. green onion as required. Method: Take a bowl and marinate chicken with salt, black pepper, sugar and corn flour. Take a pan pour oil and fry the chicken until golden. take another pan and pour oil and add fried chicken then add sauce (soya sauce, oyster sauce ...
From masala.tv


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