Posted by georgiapellegrini in Step-by-Step Recipes
I never imagined myself making Authentic Kung Pao Chicken with such ease in my home kitchen. But I did, thanks to Becky (The Vintage Mixer) and this delicious yet easy recipe.
To stir this up, you will need: chicken breasts, salt, cornstarch, soy sauce (I used liquid aminos), peanuts, cooking oil, carrot, Chinese lettuce root or celery (I used bok choy), Chinese oyster sauce or fish sauce, sugar, sesame oil, and Sichuan hot pepper paste.
Once the chicken has been diced, sprinkle it with a bit of cornstarch or flour, which will help it brown and thicken the sauce.
Add the soy sauce next to give it some flavor.
Stir it and let it marinate.
Meanwhile, toast your peanuts, or in my case, pistachios! That’s what I had on hand and I love ‘em so I went for it.
Once the nuts have been browned, remove them from the heat and brown the chicken in the skillet.
Cook and turn until browned on all sides, then remove to a plate with a slotted spoon.
Next add the carrots until they are browned.
Then toss in your celery, lettuce root, or in my case, sliced bok choy!
Saute them well on high heat.
Return the chicken to the pan and stir it together.
Add the pistachios and stir them in as well.
Then add the flavorings: oyster or fish sauce …
A dash of sugar …
Sesame oil …
Garlic chili paste …
And let it all simmer so that the flavors combine.
You will love this dish! It was just as tasty as takeout.
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