After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net
- 1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
- 1 small egg, beaten
- 1⁄4 cup water
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 2 green onions (white part sliced and greens cut into 1/2-inch pieces)
- 1 red pepper, chunked
- 1 green pepper, chunked
- 1 small zucchini, chunked
- 1⁄3 cup water
- 2 1⁄2 tablespoons soy sauce
- 1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
- 1 teaspoon rice wine vinegar
- 2 tablespoons vegetable oil, divided
- 1 teaspoon garlic, minced
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon red pepper flakes
- granulated sugar, sprinkled in (to your taste)
- 1⁄3 cup peanuts, dry-roasted
- 4 cups cooked white rice (Botan, sticky rice)
- Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
- Prep and chill veggies.
- Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
- About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
- Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
- Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
- Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
- Add cooked food to sauce and stir in peanuts.
- Serve over hot rice.