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Panda Express–Kung Pao Chicken
By The Chef | February 8, 2008
Yesterday I shared a recipe for Mongolian Beef–now if you are anything like the Chef, he won’t eat the same type of meat two days in a row. If you have beef one night–you can’t have beef or ground beef the next–so, moving away from beef–today’s recipe is for Kung Pao Chicken. However, you can make it with Shrimp or Beef as well!!
Kung Pao Chicken
1 lb chicken breasts, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
1 small egg, beaten
1/4 cup water
1/4 cup cornstarch
1/2 teaspoon salt
2 green onions (white part sliced and greens cut into 1/2-inch pieces)
1 red pepper, chunked
1 green pepper, chunked
1 small zucchini, chunked
1/3 cup water
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
1 teaspoon rice wine vinegar
2 tablespoons vegetable oil, divided
1 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
granulated sugar, sprinkled in (to your taste)
1/3 cup peanuts, dry-roasted
4 cups cooked white rice (Botan, sticky rice)
Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
Prep and chill veggies. Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade. Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat. Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed. Add cooked food to sauce and stir in peanuts.
Serve over hot rice.
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