Kung Po Chicken is a Szechuan specialty. This version uses hot chili oil for the heat and is milder than recipes using dried chilies.
Makes 4 main-dish or 8 appetizer servings
|1||pound boneless skinless chicken breasts or thighs|
|2||cloves garlic, minced|
|1||teaspoon hot chili oil|
|1/4||cup reduced-sodium soy sauce|
|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)|
- Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
- Blend soy sauce into cornstarch in cup until smooth.
- 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.
- Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
- To serve, spread each lettuce leaf lightly with plum sauce. Add chicken mixture; roll up and serve immediately.
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