Kung Pao Chicken

 

       Kung Pao Chicken is absolutely delicious and an undeniable favorite among Chinese Take-out food. But it is actually really easy to make at home yourself once you track down the ingredients. Some of the ingredients may be hard to find in your local grocery store (the wine, vinegar, peppers, etc). Try shopping in an Asian grocery store, or just substitute items that you have in your pantry. Feel free to adapt it to your liking! I love making Chinese food myself because the flavors are so kp_chickenpotent, that you don’t need to eat a lot to feel satisfied, and when I make it, I can control the sodium in the recipe unlike when I order out. You can also adjust the spiciness of this dish to your liking. Chinese red chiles are tiny, but they really pack a punch. We grew some this past summer and one plant produced close to 100 peppers! This recipe was a great way to use up those peppers. 

       For this recipe, you will need to pull out your Valira Aire 30cm Wok pan. You’ll also need 2 bowls- one to marinate the chicken, and another for mixing the sauce.

Ingredients:wok-aire-30-cm (1).jpg

3 Chicken Thighs (de-boned)

1 Tbsp Vegetable Oil

8 Chinese Red Chiles (dried)

1 tsp Ground Sichuan Peppers

1 tsp Ginger (fresh)

3 Green Onions

1 C. Roasted Peanuts (unsalted)

Ingredients for the Marinade:

2 tsp Low-Sodium Soy Sauce

2 tsp Rice Wine

2 tsp Corn Starch

1 tsp Ground Sichuan Peppers

Ingredients for the Sauce:

1 tsp Black Rice Vinegar

½ C. Low-Sodium Chicken Broth

3 tsp Sugar

3 tsp Low-Sodium Soy Sauce

2 tsp Corn Starch

A couple drops of Sesame Oil

Kung Pao Chicken

Directions:

  • Cut the chicken into 1 inch pieces.
  • Mix your marinade in a bowl, and let the chicken marinate for at least 20 minutes.
  • Heat up the oil* in your Valira Aire Wok. Add the dried chilies and pepper grounds to the pan and move them around quickly for 1 minute, taking care that they do not burn.
  • Add marinated chicken to your wok. Once it is golden brown, add the ginger & garlic, and cook for another 2 minutes.
  • In a separate bowl, mix sauce ingredients together.
  • Little by little, add the sauce, making sure that the chicken is absorbing all of the flavors.
  • Once the chicken is done cooking**, add the green onions and peanuts. Cook for 1-2 more minutes.
  • Serve! This is great alone, or accompanied by Jasmine Rice. Don’t forget to save a serving to bring to work tomorrow in our Valira Nomad hermetic Containers!

Kung Pao

*Remember that having a Hot Pan and Cold Oil can prevent your food from sticking. Be sure to heat up the wok, then pour the oil in when you are ready to start adding ingredients! (The matra my parents taught me growing up was: Hot Pan, Cold Oil, Food No Stick)

** Chicken is done when the internal temperature is 165 degrees Fahrenheit. This can be measured by sticking a food-grade thermometer into the center of the thickest part of the piece of chicken. For more information on Safe Cooking Temperatures, check out this USDA fact sheet.

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Recipe by Valira. Translated from Spanish by Svoska
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One Comment Add yours

  1. joan marc says:

    Well, this one I did and it is delicious!

    Liked by 1 person

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