Friday, September 17, 2010

Kung Pao Chicken and Fried Rice

Hi all! I've had several requests for this recipe, so I thought I'd type it up on my blog and put the link on facebook. :) It was reallllly good. I read the ingredients at first and didn't think it would be something I would enjoy, more for Tyler, but it ended up being delicious. It's not a very difficult recipe at all, my only advice is just to make sure you prep everything ahead of time. There are very specific time directions in this recipe, i.e., 15 and 30 second stir frying, and if you have everything out in front of you, it makes it a lot easier to follow. Well, here it is...enjoy!!


Kung Pao Chicken -Blog Chef
1lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons chopped green onions (I bought the pre-cut ones in the produce section)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar(Asian section)
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice. (Or fried rice, in my case!)
Fried Rice
2 cups enriched white rice (I used brown Minute rice)
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste
Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

No comments:

Post a Comment