Kung Pao Chicken
![Kung Pao Chicken](images/kung_pao_chicken_01.jpg)
This recipe is perfect for nights when you are having company, but don’t want to spend all your time in the kitchen! Quick, easy and tasty.
Favorite Chinese Easy servings3 – 4 addedAugust 2012
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon light sesame oil or vegetable oil
- 3 tablespoons green onions, chopped with tops
- 2 cloves garlic, minced
- ¼ – 1½ teaspoons crushed reg pepper flakes (to your own taste)
- ½ teaspoon powdered ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- ⅓ cup dry roasted peanuts
- 4 cups cooked rice
- Combine chicken and cornstarch in small bowl. Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds. Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet.
- Return chicken to skillet. Stir until chicken is well coated.
- Stir in nuts. Heat thoroughly, stirring occasionally.
- Serve over hot rice.