Kung Pao Chicken

Ingredients

2 tablespoons vegetable oil
1 pound boneless,skinless chicken,cut into 1-inch cubes
1/2 cup diced onion
1/3 cup water chestnuts
2-3 dried red chiles (or 1/2 teaspoon chile powder)
1/4 cup roasted peanuts
1/3 cup Annie Chun's Kung Pao sauce
1 chopped green onions

Preparation

Heat one tablespoon oil in wok over high heat. Stir fry chicken until meat is thoroughly cooked and set aside. Add remaining tablespoon oil to wok, heat and then add onion and water chestnuts and any other vegetables you might like to add; cook until fragrant. Return cooked chicken to wok, and add chili, peanuts, and sauce. Toss until heated through. Garnish with green onion. Serve over steamed rice.




Serves 3 to 4
Notes,

Tips & Suggestions
Variations:

In place of chicken, use seafood such as fresh shrimp or small bay scallops.
For a heartier version, use thinly sliced beef flank steak strips and a diced green or red bell pepper.
For vegetarian Kung Pao, use cubed firm tofu and a mix of vegetables such as diced colorful sweet pepper, snow peas or green beans.

Tips:

For even cooking, be sure to cut vegetables into similar sized pieces and choose combinations of vegetables that cook in about the same amount of time.

Choose brown or sprouted brown rice to get whole grains into the meal.

Double or triple the recipe for an easy party entrée and plan on about one cup of cooked rice per person. Place rice on large round or oval platter and place Kung Pao over the rice. Garnish with some extra chopped, roasted peanuts.


Source
Annie Chun's
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Posted in: Vegetarian food