KUNG PAO CHICKEN
Kung Pao
Chicken is a highly addictive sauteed chicken with the perfect combination of
salty, sweet and spicy flavor! Do it better than the Chinese go out at home!
With crisp and tender chicken pieces and some crunchy vegetables, it's a Kung
Pao chicken recipe that's hard to miss!
Ingredients
- 1/3 cup water
- 1/3 cup rice wine vinegar
- 1/3 cup low sodium soy sauce
- ¼ cup brown sugar
- 1 teaspoon grated ginger
- 2 Tablespoons hoisin sauce
- 4 cloves garlic minced
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 ½ pounds boneless, skinless chicken thighs or breasts cut into 1-inch cubes
- 2 Tablespoons vegetable oil
- 6-10 dried red chili peppers split and seeds removed
- 1/3 cup peanuts
- 1 zucchini cut into 1-inch pieces
- 1 red bell pepper chopped
- 1 Tablespoon vegetable oil
- Green onions chopped, for garnish
- Rice for serving
INSTRUCTIONS
First, Heat
the oil in a frying pan over medium-high heat. Season chicken with salt and
pepper and cook until golden on all sides. Place the golden meat in the slow
cooker, along with the dried red peppers.
Then, In a
bowl, combine water, soy sauce, vinegar, brown sugar, hoisin sauce, garlic and
ginger. Stir until well blended. Pour over the chicken and peppers in the slow
cooker. Cover and cook on low heat for 4 hours.
Combine
cornstarch and water. Whisk until smooth. Add this mixture to the chicken at
the end of cooking and allow to warm for 5 to 10 minutes. The sauce will
thicken.
While sauce
is thick, sauté red pepper and zucchini in oil until softened, but still crisp.
Add the peppers, zucchini and peanuts to the slow cooker and mix gently.
Garnish with chopped green onions and serve immediately, on rice if desired.
Happy Cooking Time.
