YIELD Makes 4 main-dish or 8 appetizer servings

Kung Po Chicken is a Szechuan specialty. This version uses hot chili oil for the heat and is milder than recipes using dried chilies.

INGREDIENTS

1 pound boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 teaspoon hot chili oil
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or vegetable oil
1/3 cup roasted peanuts
2 green onions, cut into short, thin strips
Lettuce leaves (optional)
Plum sauce (optional)

PREPARATION:

  1. Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
  2. Blend soy sauce into cornstarch in cup until smooth.
  3. Heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink.
  4. Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
  5. To serve, spread each lettuce leaf lightly with plum sauce. Add chicken mixture; roll up and serve immediately.
This recipe appears in: Chinese

You Might Also Like

Mediterranean Roast Tomatoes

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Creole Red Beans and Rice

Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.

search recipes
  • Most Popular

  • Most Watched

Don't Miss