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Old 09-28-2020, 05:08 PM   #1
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Kung Pao Chicken

Kung pao chicken with a sugar-free kung pao stir fry sauce



Ingredients

Chicken and marinade
10 oz Chicken breast Dark meat is also a good choice
1/2 Tablespoon Rice wine
1 Tablespoon Soy Sauce
1 teaspoon Water
1 teaspoon Cornstarch
Sauce
1 Tablespoon Black vinegar
1 Tablespoon Soy sauce
1/4 Cup Water
1 teaspoon Sesame oil
1 Pinch White pepper
1 teaspoon Cornstarch
Vegtables
4 Green onions Chopped, seperate the white part from the green part.
2 slices Ginger
2 Cloves Garlic
1/4 Cup Red bell pepper
1 Cup Peanuts
3 Dried chiles 1 to 100 depending upon how spicy you want the dish
Oil
3 Tablespoons Oil Expeller pressed canola oil
Instructions

Marinade

Cut chciken into 3/4 to 1 inchec pices.
To the chciken add 1/2 Tablespoon rice wine, 1 Tablespoon soy sauce, 1 tea spoon waterand mix.
Add 1 teaspoon cornstarch and mix. Set aside for 30 minutes.

Sauce

To a container add 1 Tablespoon soy sauce, 1 Tablespoon black vinegar, 1/4 cup of water, 1 teaspoon sesame oil, 1 pinch of white pepper and 1 teaspoon of cornstarch.
Give the sauce a good mix and set aside until ready to use.

Prepare the veggies.

Prepare the veggies by dicing up red bell pepper, garlic, and ginger. Chop up the green onion and separate the green and white parts. If the dried peppers have steams remove them. Cut the dried peppers into small pieces

Stir fry

Heat a wok until it just starts to smoke. Add the oil and swirl to coat the wok. Add the chicken and gently spread out. Let sit for thirty seconds or so to develop a crust and release from the wok. Flip the chicken over and repeat.
After you have a little crust on both sides it's time to add the peanuts. Stir Fry for about one minute.

Make a well in the center of the wok and if it's dry add a little oil. Then add the garlic, ginger, white part of the green onion, and bell pepper. Cook for about one minute

Add the dried peppers and green onion. After about one more minute stir the sauce (the cornstarch will settle to the bottom) and add to the wok. Cook until it has reduced to a glaze and you're ready to serve.

https://jamesstrange.com/kung-pao-chicken-recipe/

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Old 09-28-2020, 06:24 PM   #2
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Thanks for the great recipes, particularly the detailed explanation of each ingredient and what it contributes to the dish.

I'm sure that it wasn't your intention but the explanations help me to alter the recipes to use what I have on hand.

Also thanks for the tip about Thick-It-Up!
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Old 09-28-2020, 06:50 PM   #3
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This sounds wonderful! It looks great too!!!

Thank you for posting it.
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Old 09-28-2020, 08:01 PM   #4
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Quote:
Originally Posted by Aunt Bea View Post
Thanks for the great recipes, particularly the detailed explanation of each ingredient and what it contributes to the dish.

I'm sure that it wasn't your intention but the explanations help me to alter the recipes to use what I have on hand.

Also thanks for the tip about Thick-It-Up!
Actually that is my intention. By posting this way people can alter the recipe so that they like it.

The tip about Thick-It-Up is for a family member who is diabetic. So if its a god tip for them I am sure others will also enjoy that bit of advice. The stuff sounds expensive but you only need a little so its not so expensive per dish.
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Old 09-28-2020, 08:03 PM   #5
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Quote:
Originally Posted by Kathleen View Post
This sounds wonderful! It looks great too!!!

Thank you for posting it.
Thank you!
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Old 09-29-2020, 03:45 PM   #6
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James, I always have enjoyed your perfectly written recipes, and this is no exception.


I know that I can sub cashews for the peanuts and then it sounds really delicious to me.
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Old 09-29-2020, 07:50 PM   #7
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Originally Posted by Kayelle View Post
James, I always have enjoyed your perfectly written recipes, and this is no exception.


I know that I can sub cashews for the peanuts and then it sounds really delicious to me.
I used to really hate writing the recipes. That is why I did YouTube videos. But now I like that I can take time explaining how I put together the recipe and give suggestions to modify the recipe.

And yes cashews would be a perfect sub for peanuts.
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Old 09-29-2020, 09:14 PM   #8
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This sounds great. Would almonds work as substitute for peanuts? Should I chop them into peanut sized pieces?
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Old 09-30-2020, 06:26 AM   #9
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Originally Posted by taxlady View Post
This sounds great. Would almonds work as substitute for peanuts? Should I chop them into peanut sized pieces?
Almonds could work but they would definitely need to be chopped up.

I have thought of using pecans.
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Old 09-30-2020, 08:01 AM   #10
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Not certain if they would work in this recipe but, I often use walnuts in place of recipe nut suggestion. Love walnuts.

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Old 09-30-2020, 03:39 PM   #11
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Is there a specific reason to use dried chilies instead of fresh or frozen ones?
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Old 09-30-2020, 05:50 PM   #12
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Originally Posted by taxlady View Post
Is there a specific reason to use dried chilies instead of fresh or frozen ones?
Dried preppers are traditional but of course, you could use fresh.
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chicken, chicken breast, peanuts, recipe, sesame oil, soy sauce

Kung Pao Chicken Kung pao chicken with a sugar-free kung pao stir fry sauce [IMG]https://jamesstrange.com/wp-content/uploads/2020/09/kung-pao-chciken-4.jpg.webp[/IMG] [U]Ingredients[/U] Chicken and marinade 10 oz Chicken breast Dark meat is also a good choice 1/2 Tablespoon Rice wine 1 Tablespoon Soy Sauce 1 teaspoon Water 1 teaspoon Cornstarch Sauce 1 Tablespoon Black vinegar 1 Tablespoon Soy sauce 1/4 Cup Water 1 teaspoon Sesame oil 1 Pinch White pepper 1 teaspoon Cornstarch Vegtables 4 Green onions Chopped, seperate the white part from the green part. 2 slices Ginger 2 Cloves Garlic 1/4 Cup Red bell pepper 1 Cup Peanuts 3 Dried chiles 1 to 100 depending upon how spicy you want the dish Oil 3 Tablespoons Oil Expeller pressed canola oil Instructions [U]Marinade[/U] Cut chciken into 3/4 to 1 inchec pices. To the chciken add 1/2 Tablespoon rice wine, 1 Tablespoon soy sauce, 1 tea spoon waterand mix. Add 1 teaspoon cornstarch and mix. Set aside for 30 minutes. [U]Sauce[/U] To a container add 1 Tablespoon soy sauce, 1 Tablespoon black vinegar, 1/4 cup of water, 1 teaspoon sesame oil, 1 pinch of white pepper and 1 teaspoon of cornstarch. Give the sauce a good mix and set aside until ready to use. [U]Prepare the veggies.[/U] Prepare the veggies by dicing up red bell pepper, garlic, and ginger. Chop up the green onion and separate the green and white parts. If the dried peppers have steams remove them. Cut the dried peppers into small pieces [U]Stir fry[/U] Heat a wok until it just starts to smoke. Add the oil and swirl to coat the wok. Add the chicken and gently spread out. Let sit for thirty seconds or so to develop a crust and release from the wok. Flip the chicken over and repeat. After you have a little crust on both sides it's time to add the peanuts. Stir Fry for about one minute. Make a well in the center of the wok and if it's dry add a little oil. Then add the garlic, ginger, white part of the green onion, and bell pepper. Cook for about one minute Add the dried peppers and green onion. After about one more minute stir the sauce (the cornstarch will settle to the bottom) and add to the wok. Cook until it has reduced to a glaze and you're ready to serve. [url]https://jamesstrange.com/kung-pao-chicken-recipe/[/url] 3 stars 1 reviews
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