blades
Veteran
Kung Pao is a Sechuan Chinese dish very popular in the U.S. It is known for having peanuts and hot peppers in the mix. Peanuts aren't nuts. They are legumes. And I prefer cashews to peanuts so I offer my Cashew Kung Pao.
Ingredients
Marinade
1 tbsp rice vinegar
1/2 tsp sugar
1 tbsp soy sauce
1 egg white
1 tbsp corn starch
Stir Fry Sauce
2 tsp corn starch
1/2 cup chicken stock
Hot pepper to taste (I used two Jalapeno peppers which were in the fridge.)
1/4 cup soy sauce
2 tbsp rice vinegar
2 tsp sugar
Stir Fry
4 skinless boneless chicken thighs cut into bite sized pieces
1 tsp grated ginger
1 tsp red pepper flakes
1 bell pepper
5 green onions chipped
Other veggies you want to add (I included chinese cabbage and mushrooms)
1/2 cup cashews (or peanuts if you want to remain traditional
Cooked short grain rice
Instructions
Prepare the marinade and put it into a plastic bag with the chicken. Marinate for an hour or two. Prepare the stir fry sauce and set aside. Put the marinated chicken (not the marinade) in a medium hot wok and stir fry until done. Fire up the heat and add the stir fry ingredients adding the stir fry sauce for the final two minutes. Serve atop the rice. Feeds 4.
Ingredients
Marinade
1 tbsp rice vinegar
1/2 tsp sugar
1 tbsp soy sauce
1 egg white
1 tbsp corn starch
Stir Fry Sauce
2 tsp corn starch
1/2 cup chicken stock
Hot pepper to taste (I used two Jalapeno peppers which were in the fridge.)
1/4 cup soy sauce
2 tbsp rice vinegar
2 tsp sugar
Stir Fry
4 skinless boneless chicken thighs cut into bite sized pieces
1 tsp grated ginger
1 tsp red pepper flakes
1 bell pepper
5 green onions chipped
Other veggies you want to add (I included chinese cabbage and mushrooms)
1/2 cup cashews (or peanuts if you want to remain traditional
Cooked short grain rice
Instructions
Prepare the marinade and put it into a plastic bag with the chicken. Marinate for an hour or two. Prepare the stir fry sauce and set aside. Put the marinated chicken (not the marinade) in a medium hot wok and stir fry until done. Fire up the heat and add the stir fry ingredients adding the stir fry sauce for the final two minutes. Serve atop the rice. Feeds 4.
Last edited: