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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Kung Pao Chicken
Yield: Makes 3 servings
Ingredients:
3-1/2
teaspoons cornstarch, divided
5
teaspoons soy sauce, divided
5
teaspoons dry sherry, divided
1/4
teaspoon salt
3
boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces
1
tablespoon red wine vinegar
2
tablespoons chicken broth or water
1-1/2
teaspoons sugar
3
tablespoons vegetable oil, divided
1/3
cup salted peanuts
6
to 8 small dried red chiles
1-1/2
teaspoons minced fresh ginger
2
green onions with tops, cut into 1-1/2-inch pieces
Preparation:
1.
For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
2.
Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; set aside.
3.
Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside.
4.
Heat remaining 2 tablespoons oil in wok over medium heat. Add chiles; stir-fry until chiles just begin to char, about 1 minute.
5.
Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked though, about 1 minute.
6.
Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
This recipe appears in:
Chinese
