Kung Pao Chicken Recipe – Healthy Food Recipes
Ingredients:
1 tablespoon Szechuan peppercorns
2½ tablespoons cornflour
4 skinless, boneless higher-welfare chicken thighs , (350g)
groundnut oil , or vegetable oil
4 cloves of garlic
1 thumb-sized piece of ginger
2 spring onions
6 dried red chillies
2 tablespoons low-salt soy sauce
½ tablespoon rice wine vinegar
1 heaped tablespoon runny honey
50 g unsalted peanuts
1 punnet salad cress
Directions:
Combine chicken and cornstarch in small bowl.
Toss to coat.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken.
Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds.
Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl.
Stir well.
Add to skillet.
Return chicken to skillet.
Stir until chicken is well coated.
Stir in nuts.
Heat thoroughly, stirring occasionally.
Serve over hot rice.
Instructions
1.In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.
2.In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.
3.In a wok or large skillet over medium high heat, add peanut or vegetable oil. Stir in the crushed red pepper flakes. Add in the chopped red and green bell peppers. Cook for about 3 or 4 minutes until they are slightly softened. Stir in the minced garlic and grated ginger and continue stirring for about 1 minute. Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink.
4.Pour in the sauce and mix to coat the chicken and vegetables. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the green onions on top, and serve over white rice.
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