A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Crispy Kung Pao Chicken
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- #34924
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
2 comments
ingredients
1 pound boneless skinless chicken breasts, cubed
1 tablespoon cornstarch
1 tablespoon olive oil
3 tablespoons chopped green onions
2 cloves garlic, minced
3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup peanuts
Thai chili peppers
directions
Combine the chicken and cornstarch in a small bowl. Toss to coat evenly.
Heat olive oil in a large pan on medium high heat. Add chicken and stir fry 6 to 8 minutes or until no longer pink in the center. Transfer to a plate.
Add onions, garlic, crushed red pepper, and ginger to pan. Stir fry for 15-20 seconds. Remove from the heat.
Stir together vinegar, soy sauce and sugar in small bowl. Pour over green onion mixture. Add chicken and the peanuts. Add whole Thai chili peppers for decoration. Heat through until sauce glazes and sticks to the chicken. Serve over hot rice if desired.
added by
supersalad
nutrition data
250 calories, 11 grams fat, 8 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
Instead of coating chicken with corn starch. I would suggest making a "slurry", frying the chicken, do the sauce, and add back the chicken. A typical "slurry" (which is kinda like working with liquid dry wall) is 1 cup corn starch, 1 beaten egg, and 1/4 cup soy sauce. Comes out thick and is kind of a pain to coat chicken in but well worth the added effort. Fry chicken 7-8 pieces at a time and keep warm in a very low set oven.
December 31, 2008
This was my first time making Chinese food and oh my it was delicious. I do also think that the more sauce the merrier!
August 18, 2007
this is a great one for Kung pao, but for a real sweet treat, try putting over pasta. had it a restrant and now i want it all the time
Try toasting the peanuts first.
January 11, 2007
Pretty good dish. I would suggest putting a little less of the cornstarch on the chicken to make it more saucy. Over doing it on the cornstarch can make it turn out really bad. I would also suggest putting some chopped green peppers in there (not too much) to achieve a different flavor, or some chopped celery, carrots and water chesnuts (how they make it at this one chinese rest. in chicago). Also, more crushed red peppers! This recipe is for people who are sensitive to hot foods, or at least that's what I think. Something still seems to be missing to make it taste authentic though...
October 30, 2006
I used a little extra olive oil and used 1.5 bell peppers (1/2 green, 1/2 red, 1/2 yellow). I also used a few extra peanuts and it turned out really nicely. Next time I'll up the red pepper flakes for a little extra spice; Great recipe and easy to make!
September 4, 2006
Delicious and easy!!! My family loved it so much, I've made it 3 times in 2 weeks!
July 24, 2006
My hubby is a HUGE Kung Pao Chicken fan, so I almost expected this recipe to fail. I am happy to say it turned out GREAT! Next time though, I am going to triple the sauce (we like it saucy) and make the sauce seperately, including putting the cornstarch into the sauce directly (it came off the chicken and stuck to the bottom of the pan during stir frying anyway) to help it thicken. Great recipe!
June 18, 2006
Very great recipe! There are many variations of Kung Pao Chicken and this is the type I like. In the future I think I'll make more sauce as I like it saucey. I'll also halve the sugar as it was a touch too sweet for my taste. Very easy, and I can appreciate that!!
February 25, 2006
What a hit! EVERYONE loved it! I doubled the recipe, so sauteeing the chicken took the longest amount of time. The sauce was a cinch! After mixing the sauce and the chicken together, I warmed it in the oven for about 15 minutes. WARNING: This is pretty HOT. I will definitely reduce the amount of red pepper flakes next time I make it.