Kung Pao Chicken at is finest. What a great blend of flavors. A little bit of work, but well worth the effort. We are toward the end of the gardening season here. When my son said he would like Kung Pao Chicken for supper I said “YES!”. What a great chance to use up some of the zucchini and bell peppers from the garden.
1. 1 lb boneless skinless chicken breast, cut into 1 inch pieces
2. 1 tablespoon cornstarch
3. 3 teaspoons light sesame oil or vegetable oil
4. 1 small to medium zucchini-cut into 1 inch squares.
5. 1 bell pepper-thinly sliced
6. 3 tablespoons green onions, chopped with tops
7. 3 garlic cloves, minced
8. 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
9. 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
10. 4 tablespoons rice wine vinegar
11. 4 tablespoons soy sauce
12. 3 teaspoons sugar
13. 1/3 cup dry roasted peanuts
14. 4 cups cooked rice, hot
1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
5. Add onions, garlic, red pepper and ginger to skillet along with the bell pepper and zucchini.
6. Stir fry until tender crisp.
7. Remove from heat.
8. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to the wok or skillet.
9. Add the chicken into the mixture and stir until it is well coated. Mix in the nuts and heat thoroughly.
Serve over hot rice.