KUNG BOA CHICKEN RECIPES
KUNG PAO CHICKEN RECIPE | ALLRECIPES
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Asian Chinese
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, CarbohydrateContent 25.3 g, CholesterolContent 65.9 mg, FatContent 23.3 g, FiberContent 4.2 g, ProteinContent 34.4 g, SaturatedFatContent 3.8 g, SodiumContent 595.6 mg, SugarContent 6.8 g
KUNG PAO CHICKEN RECIPE - FOOD.COM
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken and cornstarch in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Stir fry 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Stir fry 15 seconds.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well.
- Add to skillet.
- Return chicken to skillet.
- Stir until chicken is well coated.
- Stir in nuts.
- Heat thoroughly, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 703.3, FatContent 20, SaturatedFatContent 3.2, CholesterolContent 96.8, SodiumContent 1052.6, CarbohydrateContent 83.6, FiberContent 3.1, SugarContent 4.2, ProteinContent 45.5
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This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.
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This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
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Reviews 5.0
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GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.
From cooking.nytimes.com
Reviews 5
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Reviews 5
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Calories 522 per serving
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