Kung pao chicken

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Kung Pao Chicken
Ingredients:
• 3/4 lb. chicken, boned and skinned
• 2 tbsps. oyster sauce
• 2 1/2 tbsps. cooking oil
• 8 small dried redchilies
• 4 tsps. minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1−inch squares
• 1 can (8 oz.) bamboo shoots, slicedand drained
• 2 tsp. cornstarch dissolved in 1 tablespoon water
• 1 tsp. cornstarch
• 1/3 cup roasted peanuts
Sauce:
• 3 tbsps. Chinese ricewine or dry sherry
• 1/4 cup Chinese black vinegar or balsamic vinegar
• 1/4 cup chicken broth
• 1 tbsp. soy sauce
• 2 tbsps. hoisin sauce• 2 tsp. sesame oil
• 2 tsps. chili garlic sauce
• 2 tsps. Sugar
Directions:
1. Cut chicken into 1−inch pieces. Marinade chicken with oystersauce in a bowl and let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil,swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
4. Add chicken and stir fry for 2 minutes. Remove chicken and chiliesfrom wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery,bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Addcornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

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