Tuesday, September 21, 2010

Kung Pao Chicken (Chinese Recipe)

Recipe for 4

500gr skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1/3 cup water
1 or 2 red chillies (depending on how spicy you want it), thinly chopped
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
1 teaspoon ginger, powder
1 cup green onions, thickly chopped
2 garlic cloves, crushed and chopped
1/2 cup unsalted cashew nuts
1/2 cup chopped peanuts
2 tablespoons olive oil

First we prepare the marinade. In a large bowl we combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil and half of the cornstarch/water mixture. Stir to mix well.
Add the chicken pieces in the marinade and toss to coat. Cover the bowl and place in the refrigerator for one hour.
Now prepare the sauce for cooking. In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, ginger, 1 tablespoon sesame oil, the rest of the cornstarch/water mixture, chopped red chilli, garlic, vinegar, water and sugar. Stir to mix.
In a small skillet, heat sauce on low heat for 15 minutes until thick and aromatic. Remove from heat and let to stand.
Place a wok on high heat and add the olive oil. Remove chicken from marinade and stir fry it for 2-3 minutes. Add the green onion, cashew nuts and peanuts and stir for 3 more minutes. Add the sauce to the wok and continue stir frying for 5-6 minutes until chicken is cooked and sauce thickens.
Serve hot with steamed rice. Enjoy!


Tip: You might also try the chicken alfredo recipe..... its delicious! Or For another exotic chicken recipe you may also try Frango a passarinho.