1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Kung Pao Chicken

This is the real thing. Taste is restaurant quality. If you like hot, you will love this recipe. It is easy to make and a meal you will be proud to serve! It is also low in fat and high in healthy ingredients!

Ingredients:

  • 2 skinless, boneless chicken breasts
  • 2 tbls oyster sauce
  • 2 tbls cooking oil
  • 7 large dried red chilies
  • 4 cloves garlic
  • 2 stalks celery
  • 1 small bell pepper
  • 1 8oz can bamboo shoots (oriental isle in grocery store)
  • 2 tsp cornstarch
  • 1/2 cup unsalted peanuts

Sauce Ingredients:

  • 3 tbls white cooking wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup fat free low sodium chicken broth
  • 1 tbls low sodium soy sauce,
  • 2 tbls Hoisin sauce (can be found in oriental isle)
  • 2 tbls hot oriental chili sauce (I used Sriracha Hot chili sauce) found with sauces on oriental isle in grocery store)
  • 2 tbls brown sugar.

Preparation:

  • Cut raw chicken in to 1 inch pieces
  • Place cut up chicken in med. sized mixing bowl
  • Add oyster sauce to chicken and mix with hand to coat all chicken
  • Put chicken mixture in to fridge for at least 10 mins
  • Prepare sauce by adding ¬†all sauce ingredients to med. sized mixing bowl
  • Stir sauce well and set aside.
  • Cut dried chiles in to 3 pieces (each chili) and remove all seeds.
  • Do not cut small as these will be need to be individually removed later.
  • Put 1 tbls olive or canola oil in to wok or large frying pan
  • Heat oil on med. heat and add dried chilies
  • Cook 1 min on med heat.
  • Remove chicken from fridge and add to wok with chilies
  • Cook 2 mins stirring as you cook
  • Remove chilies and chicken from wok
  • With tongs, remove chilies from chicken mix and discard chilies
  • Set chicken aside
  • Rince wok and add 1 tbls olive oil or canola oil to wok
  • Heat to med heat
  • Chop garlic in to small pieces and add to hot oil in wok
  • Cook 1 to 1.5 mins until garlic is soft
  • Add sliced celery (slice in 1 inch thin strips)
  • Add bell pepper also slice in 1 inch thin strips
  • Drain can of bamboo shoots and rinse them
  • Add bamboo to wok
  • Add the set aside chicken to wok again
  • Cook on med heat stirring as you cook.
  • Cook until celery is begining to soften
  • In a small glass or cup add 1 tsp cornstarch to 1 tbls water
  • Stir cornstarch in water until cornstarch has dissolved
  • Add peanuts to wok
  • With spoon, push all ingredients to the side of your wok leaving a side that has just liquid
  • Add cornstarch/ water mixture to wok on the side where there is only liquid.
  • Stir liquid with added cornstarch a little then begin spooning that liquid over all ingredients.
  • Stir to coat all with sauce.
  • It is done when veggies are tender but not soft. You want a lite cruch left to the celery.
  • Serve with steamed brown rice and a side salad of fresh green veggies with a lite vinegrette salad dressing.