This dish is filled with chicken and nuts and is covered in an amazing sauce, topped with green onions and perfectly served over rice.
1lbboneless skinless chicken breastcut into 1 inch pieces
2tsplight sesame oil(or vegetable oil)
3tbspgreen onionschopped with tops
1/4 -1 1/2tspcrushed red pepper flakes
1/2tsppowdered ginger(or fresh)
2tsprice wine vinegar
1/3cupdry roasted peanuts
4cupscooked rice, hot
Toss chicken in a small bowl with cornstarch, till coated.
Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.
Add garlic, red pepper and ginger to skillet and stir fry for about 15 seconds. Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat.
Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice.
Kung Pao Chicken Recipe
Amount Per Serving
Calories 227Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 80IU2%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.