24. Kung Pao Chicken

24 - Kung Pao ChickenClassic Chinese dish prepared un-classically

Prep to plate time: 1 hr 15 min
Servings: 4-6

Materials

  • 1-1/2 lbs Chicken Breast (boneless, skinless)
  • 4 Green Onions
  • 1 Red Bell Pepper
  • 4 Carrots
  • 2 stalks Celery
  • 1 clove Garlic
  • 1 can Pineapple
  • 1/2 cup Peanuts (roasted, unsalted)
  • 2 Tbsp Sambal (chili sauce)
  • 2 Tbsp Cornstarch
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Rice Vinegar
  • 2 Tbsp Brown Sugar
  • 1 tsp Sesame Oil
  • 1 tsp Crushed Red Pepper
  • Vegetable Oil

Protocol

  1. PREP: Chop the bell pepper and celery. Cut the carrots into thin slices or ribbons. Mince the garlic. Slice the green onions (both the green and white parts)
  2. PREP: Drain the pineapple
  3. PREP: Cut the chicken into bite-sized pieces
  4. Dissolve 1 Tbsp of cornstarch in 1 Tbsp of water. Add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice vinegar and garlic and Stir to combine
  5. Place chicken in sealable container and pour marinade over the top. Shake to coat, and refrigerate for at least 30 min
  6. Prepare the sauce by first dissolving 1 Tbsp of cornstarch in 1 Tbsp water. Add 2 Tbsp soy sauce, 2 Tbsp rice vinegar, 2 Tbsp sambal, 2 Tbsp brown sugar, 1 tsp sesame oil and 1 tsp crushed red pepper. Stir to combine and set aside
  7. Begin cooking 3 cups of rice
  8. Heat 2 Tbsp of vegetable oil in a wok or large skillet over medium-high heat. Cook the white parts of the green onion for 1 minute
  9. Add the marinated chicken and peanuts to the skillet and cook until chicken is cooked through, about 5 min
  10. Add the vegetables, pineapple and sauce and stir to combine with the chicken. Cook until sauce has thickened, about 5 min
  11. Stir in the remaining green onions
  12. PLATE: Serve over rice

Inspired by: Budget Bytes

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