Kung Bao Chicken
Kung Bao Chicken is an moderately easy dinner. Made with 1/2 c. dried mushrooms or fresh, 1 whole large chicken breast, skinned, split and boned, 1 tsp. cornstarch, 3 tbsp. soy sauce and 1 tbsp. cooking oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
If you use dried mushrooms, then soak them in enough warm water to cover for 30 minutes, then squeeze the mushrooms to drain well.
Chop mushrooms, discarding stems.
Cut chicken into bite size pieces.
Blend 1 tablespoon cold water into cornstarch; stir in soy sauce.
Set aside.
Preheat a wok or a large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil for 30 seconds.
Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods.
Stir-fry 2 minutes.
Remove from wok. (Add more oil, if necessary.)
Add chicken; stir-fry 2 minutes or until chicken is done.
Stir soy mixture; stir into chicken.
Cook and stir until thickened and bubbly.
Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods; cover and cook 1 minute.
Serve at once.
You can serve this over white or brown rice.
Serves 2.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment