This is a great dish that is really easy to make, but requires some prep time. I like to serve it with rice and baked cheese rangoons.
Kung Pao Chicken or Shrimp
Ingredients:
1.5 lbs Skinless Chicken breasts cut into small ½” cubes (you can also use shrimp for this recipe)
1 small egg, beaten
¼ cup water
¼ cup cornstarch
½ t sea salt
2 T Olive oil divided (use 1 T for chicken and 1 T for veggies)
1 zucchini, chunked
1 sweet onion chopped
1 green pepper chunked
1 red pepper chunked
3 stalks celery chopped
¾ t red pepper flakes
1/3 cup non salted peanuts, dry roasted (optional)
1 t minced garlic
1 t ginger
Sauce-
8 T White Wine
8 T Low Sodium Soy
1/2 cup water
1 T cornstarch – dissolved in ½ T water
3 T brown sugar
Chicken Prep - Combine chicken, egg, ¼ cup water, ¼ cornstarch and ½ t sea salt into a zip lock bag and marinate in the refrigerator for 1-2 hours. (You can use smoked or pre-cooked chicken and skip marinate)
Sauce – Combine 1/2 cup water, soy sauce, brown sugar, dissolved cornstarch and wine, chill and reserve.
Drain chicken, then add 1 T olive oil to hot pan, stir in chicken and cook until no longer pink. Remove from pan and set aside.
Add 1 T olive oil to hot pan and Stir-fry the zucchini for 2-3 minutes, remove and set aside add the peppers, onion, celery and cook for 2- 3 minutes, remove and set aside with the zucchini (note the vegetables should be crisp).
Add garlic and red pepper flakes and ginger, heat for 1 minute and then add sauce. Allow the sauce to thicken and then add the rest of the ingredients. Cook for a few minutes and then add the peanuts.
Serve over rice or noodles. (Make some extra sauce, cook noodles and then cover with sauce)
Greg
