YAN FOOD RECIPES

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KUNG PAO CHICKEN (MARTIN YAN) RECIPE - FOOD.COM



Kung Pao Chicken (Martin Yan) Recipe - Food.com image

Make and share this Kung Pao Chicken (Martin Yan) recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 lb boneless skinless chicken, cut into 1-inch pieces
1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
1/4 cup chicken broth
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 (8 ounce) can sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

Steps:

  • Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
  • In another bowl, combine all sauce ingredients.
  • Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
  • Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
  • Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
  • Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
  • Return chicken and chiles to wok; stir-fry 1 minute.
  • Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Nutrition Facts : Calories 415.3, FatContent 23.4, SaturatedFatContent 3.4, CholesterolContent 54.9, SodiumContent 953, CarbohydrateContent 24.6, FiberContent 5, SugarContent 12.2, ProteinContent 27.3

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