Wednesday, February 16, 2011

宮保雞丁/Kung Pao chicken



Kung Pao chicken is one of the oldest classic dishes in Sichuan Cuisine.  It was created in 1820.  This dish is already very popular in the United States and Canada today.  I love to make this dish at home because homemade Kung Pao chicken is not only tasty but also very healthy.  Serve it along with some rice and you have a complete Kung Pao chicken meal in 20 minutes.


Ingredients:

·        6oz skinless chicken breast
·      1 - 1.5 cups of red bell pepper
·      3 tbsp peanuts
·      3 tbsp salted cashew nuts
·      1 tbsp chopped green onion
·      1 tsp ground ginger roots
·      1 tbsp ground garlic
·      1½ tbsp olive oil
·      2 dried chili pepper

For the topping sauce:

·      2 tbsp low-sodium soy sauce
·      1 tsp cooking wine
·      I tsp sesame oil
·      2 tsp chopped garlic
·      ½ tsp sugar
·      A quarter tsp salt
·      Half tsp white vinegar
·      1 tbsp cornstarch

To marinate the chicken:

·      1 tsp cooking wine
·      1 tsp low-sodium soy sauce
·      1 tsp cornstarch

Directions:

1.     Cut chicken breast into small cubes (just a little bit bigger than a peanut) and marinate the chicken 10 minutes before cooking.  Cut the red bell pepper into small cubes as well.
2.     In a nonstick medium saucepan or a wok, heat oil over medium high heat.  Add red bell pepper, dried chili, chopped green onion, garlic and ginger to cook for about 2 minutes - until you smell the fragrances of these ingredients.  Add marinated chicken and cook.  Keep stirring for about 5 minutes, and then add the peanuts to cook.  About 1 – 2 minutes, until the chicken is well cooked, add the cashew nuts and topping sauce and mix evenly.  Transfer to a serving plate.  Now you can enjoy famous Kung Pao chicken at home!