Kung Pao Chicken 

 

Preparation Time: 15 mins    Cooking Time: 6 mins

 

8Oz              Skinless Chicken Breast 

2Tbsp           Vegetable Oil

15                  Sichuan Peppercorn

3                    Dried Red Chilies 

1                    Green pepper 

1                    Red Pepper

¼ Cup           Roasted Peanut or cashew 

 

Marinate sauce:

¼ Tsp            Corn Starch

¼ Tsp            Salt

½ Tsp            Water

½ Tsp             Soy sauce

 

Stir-fry Sauce:

1Tsp            Ginger (minced)

1Tsp            Garlic (minced)

1 Tbsp         Green Onion (chopped)

½ Tsp          Salt

2Tbsp         Soy Sauce

2Tsp            Sugar

1Tsp            Rice Vinegar

2 Tsp          Water

¼Tsp           Corn Starch 

 

Cut the chicken meat into ½ inch cubes, add in the marinate sauce, marinate for 10 minutes.

Mix stir-fry sauce ingredients with green onion, ginger, garlic in a small bowl and set aside.

Heat the wok over high heat. Once the wok is hot, swirl in 2 Tbsp oil then reduce the heat to low, add the Sichuan peppercorn cook for about 30  seconds, then add the dried pepper, stir-fry for other 30 seconds. 

Add the marinated chicken, stir-fry for about 1-2mins or until they turn white, add the red and green pepper, stir for about 10 seconds. Then add the stir-fry sauce cook for other 1 min and stir continuously until the chicken meat is nicely coated with the sauce. Add in the peanut or cashew and stir evenly. serve hot with steamed white rice.

 

Ingredients Guide:

Yellow rice wine or Shaohsing rice cooking wine is a rich-flavored ingredient that is made from rice and is used both in drinking and cooking, though the rice wine used for cooking has a lower alcohol content.  In cooking, rice wine is frequently used in sauces to add flavor and as the acidic ingredient in marinades.

 

Sichuan peppercorn is a common spice used in Chinese cuisine, especially in Sichuan cuisine. It has a unique aroma and flavor that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and

creates a tiny numbness in the mouth.

 

 

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linda@thehummingbirdskitchen.com
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