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
Walnut Chicken

You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.

Coq au Vin

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

search recipes
Don't Miss