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 = 30What's this? |
Kung Pao Chicken
Servings = 4 | Serving size =4 ounces chicken with vegetables and rice
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
| 16 ounces | boneless skinless chicken breast (cut into 1 inch cubes) |
| 2 tsp | low-sodium soy sauce |
| 2 tsp | sake or sweet white wine |
| 1 tsp | sesame oil |
| 2 tsp | rice vinegar |
| 2 tsp | honey |
| 1 tsp | cornstarch |
| 2 cups | water |
| 1 cup | jasmine rice |
| 1 Tbsp | sesame oil |
| 2 cloves | garlic (minced) |
| 1 | inch ginger root (peeled and minced) |
| 1 small | red chili pepper (seeded and minced) |
| 4 | green onions (cut fine crosswise) |
| 2 Tbsp | rice vinegar |
| 2 Tbsp | low-sodium soy sauce |
| 3/4 cup | water |
| 1/4 cup | dry roasted peanuts (chopped coarsely) |
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.
While the chicken is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
After cutting the green onions separate the white and green part.
When the rice is done place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper and the white part of the green onions. Cook for about one minute.
Add the chicken and cook for about one minute until browned on the outside.
Add the rice vinegar and soy sauce. Cook the chicken tossing frequently. When the chicken is nearly done fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.
Serve over the rice and top with the peanuts.
Nutrition Facts
Serving size: 4 ounces chicken with vegetables and rice | Servings 4
Calories 416 | Calories from Fat 102
Amount Per Serving (% Daily Value)
Total Fat 12g (18%) | Saturated Fat 2g (10%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 65 mg (22 %) | Sodium 367 mg (16 %)
Total Carbohydrates 44g (15%) | Sugars 4g
Dietary Fiber 3g (12%) | Protein 33g
Vitamin A 4% | Vitamin C 10 % | Calcium 5% | Iron 13%
Vitamin K 33 mcg | Potassium 536 mg | Magnesium 122 mg
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Writer
The refrigerator light goes on...
I like spicy food but not too spicy. This is literally the one pepper version and is pretty mild so it’s easy to make this spicier by adding peppers to your desired level of heat.
One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.
Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first -- a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. It’s great to have around and adds the flavor of a spicy chili pepper but you don’t have to take the time to seed and mince.
