Monday, January 28, 2013

Kung Pao Chicken {SRC}

Where has the month of January gone? I have only 3 post for the month of January, and we are all ready in the last week.  Oh well, my New Year's resolution to blog more is not going well.
The good thing about the end of the month is it is time for another Secret Recipe Post!  This month I was so lucky to be assigned Nicole from Colie's Kitchen.  Wow, what a hard decision it was to choose just one recipe!  Nicole's recipe index is FULL of wonderful, yummy recipes!  I finally decided on her version of Kung Pao Chicken, a dish I love, but have never attempted to make at home.  Her recipe was as promised, "a very easy recipe to make, but better yet, this recipe exceeds the work you put into it. It taste like you worked much harder than you did."
I was amazed how quickly this recipe came together!  I began by tossing the chicken pieces with cornstarch.
I poured some sesame oil in my hot wok and cooked the chicken for about 10 minutes.
I added the green onions, garlic, red pepper and ginger to the wok and cooked for 5 minutes. 
In a small container with a lid, I combined the rice wine vinegar, soy sauce and sugar.  I snapped on the lid securely and gave it all a good shake.  I poured it into my wok, stirring  until the chicken was well coated.  I stirred in some macadamia nuts and heat thoroughly.  This was wonderful served over white rice.  I knew I had a winner when Gordy went back for seconds and said "this is a do over"!
 Kung Pao Chicken

3 boneless skinless chicken breast, cut into 1 inch pieces
1 1/2  tablespoon cornstarch
2 tablepoons light sesame oil or vegetable oil
2 bunches green onions, chopped with tops (about 1/2 cup)
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (to your own taste)
1 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
6 tablespoons rice wine vinegar
6 tablespoons soy sauce
2 tablespoons sugar
3/4cup macadamia nuts or dry roasted peanuts
4 cups cooked sticky rice, hot

Combine chicken and cornstarch in small bowl, toss to coat.  Heat oil in large non-stick skillet or wok on medium heat.  Add chicken and cook 7-10 minutes or until no longer pink in center. Remove from heat.  Add onions, garlic, red pepper and ginger to skillet, cook 5 minutes.  Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl, stir well and add to skillet and return to heat. Stir until chicken is well coated.  Stir in nuts and heat thoroughly, stirring occasionally.
Serve over hot sticky rice.


Sarah E. said...

That definitely looks like a winner for sure!

Happy reveal day :)

Cindy said...

This does look like a winner. I must try it soon. Great SRC pick.

Happy Valley Chow said...

This looks absolutely delicious! Thanks for sharing :)

Happy Valley Chow

Emily said...

This is one of my favorite Chinese dishes. Looks lovely!

Asiya @ Chocolate and Chillies said...

Kung Pao is a favorite with us and this looks delicious! Great SRC pick!

withoutadornment said...

I've never tried making Kung Pao Chicken and I think it's time that I remedy that! Good SRC choice!

Life's a shoe said...

yum! would love to try this recipe out soon!

Gingered Whisk said...

This is almost the exact same recipe I have used for years! It is indeed delicious!! :)