Stir Fried Kung Pao Chicken With Chile Peppers Recipes

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STIR-FRIED KUNG PAO CHICKEN WITH CHILE PEPPERS



Stir-Fried Kung Pao Chicken With Chile Peppers image

In our healthier version of the traditional Szechuan kung pao chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 45m

Yield 4

Number Of Ingredients 17

2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar

Steps:

  • Gather the ingredients.
  • Cut the chicken into 1-inch cubes.
  • Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
  • While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
  • Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
  • Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
  • Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
  • When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
  • Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
  • Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
  • Add the sauce to the wok. Bring to a boil.
  • Add the chicken back into the pan. Stir in the peanuts and the green onion.
  • Remove from the heat and stir in the sesame oil. Serve hot.
  • Enjoy.

Nutrition Facts : Calories 466 kcal, Carbohydrate 11 g, Cholesterol 96 mg, Fiber 3 g, Protein 41 g, SaturatedFat 4 g, Sodium 745 mg, Sugar 2 g, Fat 28 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

KUNG PAO CHICKEN STIR-FRY



Kung Pao Chicken Stir-Fry image

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Provided by CHUBBYCHEEK

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 17

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 ½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
⅓ cup roasted peanuts, or to taste

Steps:

  • Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
  • Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
  • Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
  • Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 12.1 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 457.4 mg, Sugar 5.8 g

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