Kung Pao Chicken (Stir-Fried Chicken and Vegetables)

Kung Pao Chicken (Stir-Fried Chicken and Vegetables)

Ingredients

3 tablespoons vegetable oil

8 ounces boneless, skinless chicken breast, cut into cubes

1 tablespoon minced garlic

1 teaspoon sliced ginger root

6 small Asian dried red peppers*

1/2 cup diced celery

1/2 thin-sliced carrots

1/2 cup thin-sliced mushrooms

1/2 cup chopped red bell peppers

1/4 cup Chinese white cooking wine*

Brown Sauce and Garnish:

2 tablespoons hoisin sauce*

2 tablespoons oyster sauce*

2 tablespoon water

1 teaspoon cornstarch

2 tablespoons low-sodium soy sauce

3 drops Asian sesame oil*

2 tablespoons dry-roasted unsalted peanuts

Method

To make stir fry: Heat a wok or skillet over high heat until it is very hot. Add the oil and let get very hot. Add the chicken and stir fry until it is lightly browned and about three quarters done. Move the chicken to one side of the wok. Add the garlic, ginger root and dried peppers to the other side of wok. Stir fry until garlic just begins to brown.

Add the celery, carrots, mushrooms and bell peppers; stir fry to combine. Add the wine and stir to remove any brown bits from the bottom of the pan. Let cook as you prepare the sauce.

To make sauce: In a small bowl, combine the hoisin sauce and oyster sauce and stir to combine.

In another small bowl, combine the water and cornstarch and stir until smooth. When the vegtables in the wok are tender crisp, add the oyster sauce mixture and stir to coat the meat and vegetables. Stir the cornstarch mixture to be sure it is combined and then, as you stir the contents of the wok, pour in the cornstarch mixture.

It will thicken quickly and coat the meat and vegetables. Drizzle in the sesame oil. Then stir in the peanuts. Makes 2 servings.

*Available at Asian markets.

** Test kitchen tip: Do not use pre-cut mushrooms. They are too thick. Slice your own. Serve this dish with steamed rice.