Kung Pao Chicken(宫爆鸡丁)
A lighter KP that cooks up fast. This was adapted from a recipe in Food & Wine magazine.
YOU WILL NEED:
4 boneless, skinless chicken breasts
red and green bell pepper
whole dried red chilis (chili flakes are a fine substitute, but the whole chilis look totally bad-ass on the plate!)
fresh ginger, garlic, onion
OJ, tamari, cider or rice vinegar
Mix together in a small bowl:
½ cup orange juice
¼ cup rice vinegar or apple cider vinegar
¼ cup soy sauce or tamari
1 T sugar
2 t cornstarch
Cut chicken breasts into bite-sized chunks, pat dry and sprinkle with a pinch of kosher salt. Reserve.
In a wok or large skillet heat:
1 T canola oil
Add to the wok and sauté:
8 small dried red chilis, or 2-3 t chili flakes
4 garlic cloves, finely chopped or pressed
2 T fresh ginger, finely chopped or grated
Add the chicken to the wok and cook, stirring frequently, for about 5 minutes, or until browned all over. Transfer to a bowl and reserve.
Add 1 T canola oil to the wok and heat. When hot add:
½ red bell pepper, sliced in thin strips
½ green bell pepper, sliced in thin strips
1 small onion, halved and sliced crosswise
When the peppers have softened (allow about 5 minutes cooking time), add the chicken back to the wok and stir to combine. Heat thru and cook everything together for a few minutes.
Add the sauce to the pan and cook until thickened, another minute or two. Stir in:
½ cup roasted peanuts or cashews
1 t sesame oil
Taste for seasoning and serve with basmati or other long-grain rice.