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Kung Pao Chicken
By : Rehana KhambatyCategory : Chinese, Chicken, Chicken lunch
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
To Make Marinade:
In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chilli paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts.
In a medium skillet, heat sauce slowly until aromatic.
To Make Marinade:
- Combine 1 soya sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
- Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat.
- Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce:
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
- When sauce is aromatic, add sauted chicken to it and let simmer together until sauce thickens.
Ingredients:
� kg - skinless, boneless chicken breast halves, cut into chunks
2 tbsp - soya sauce
2 tbsp - sesame oil
2 tbsp - cornstarch, dissolved in 2 tablespoons water
1 ounce - hot chilli paste
1 tsp - distilled white vinegar
2 tsp - brown sugar
4 - green onions, chopped
1 tbsp - chopped garlic
16 nos - water chestnuts
8 tbsp - chopped peanuts
� kg - skinless, boneless chicken breast halves, cut into chunks
2 tbsp - soya sauce
2 tbsp - sesame oil
2 tbsp - cornstarch, dissolved in 2 tablespoons water
1 ounce - hot chilli paste
1 tsp - distilled white vinegar
2 tsp - brown sugar
4 - green onions, chopped
1 tbsp - chopped garlic
16 nos - water chestnuts
8 tbsp - chopped peanuts
RECIPES BY REHANA KHAMBATY
