March 11, 2011

Kung Pao Chicken

1-2 chicken breasts (marinated) (2-3 serving)
2 carrots sliced
2 celery stalks sliced
1 bell pepper (typically green)
10 dried red chilies (add more for spiciness)
2 tablespoons oil
4 tsp. cornstarch in 4 tsp. warm water (thickener)
At least one handful of dry roasted peanuts

Ingredients for sauce:

1/4 cup sugar
3/4 cup Soy sauce
3/4 cup red wine vinegar
3/4 cup cooking sherry

Marinade for chicken:

1. heat water just short of bubbling, then turn off
2. cut chicken into thin strips,
3. stir chicken in hot water,
cook until about 80-90% done
4. rinse in cold water, drain water
5. place in container so chicken is completely submersed in water,
add about 3-4 Tbs of soy sauce and 1 teas. of baking soda
(will ‘keep’ in closed container in fridge for about 3 days)


1. mix sauce, set aside
2. adding a few teaspoons of oil,
saute the veggies, then add in peanuts
add red chilies, add sauce, & when veggies are cooked
3. add thickener to desired thickness
4. mix in chicken, stir all together
(cut one piece chicken to make sure it is completely cooked)
(good to eat with rice)