From My Wok to Yours - Taking the Mystery Out of Everyday Dining and Meals!!

Wednesday, December 9, 2009

Chicken Recipes

Killer Kung Pao
  • 2 pounds of chicken breast, sliced thinly into 1" x 2" strips, about 1/4" thick and marinated*
  • 1 cup diced carrots. (The frozen variety is fine.)
  • 1 cup sliced water chestnuts
  • 1 cup sliced celery
  • 1/4 cup dry roasted peanuts
  • **1/4 cup green onion heads (the white root part of green onion, cut into 1/4" pieces)
  • 2 ounces Sweet Chili Sauce
  • 2 ounces Soy Sauce Blend
  • 1 ounce Corn Starch Slurry

Flash cook the chicken in 350 degree oil until it gains an even white color, stirring often to prevent burning. Remove from oil and drain. While Chicken is draining, heat about 2 ounces of oil in your wok. When oil is hot, add chicken and all vegetables, stirring until all vegetables are evenly coated. Add sauce, bring to boil, then add corn starch, stirring quickly until meat and vegetables have achieved a shiny glaze. Toss in peanuts, and serve over rice.

Best Practice: Add the peanuts absolutely last, after having cooked all the other ingredients, to prevent them from becoming soggy.

*Marinade is 1 cup corn starch, 1 cup water, 1 teaspoon salt, 1 teaspoon white pepper, 1 egg, 2 ounces of oil

**Green Onion Heads are optional.

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