Kung Pow Chicken

This recipe is one I hope you’ll try. You can add or omit veggies according to your family’s tastes. I often add onions , carrots, water chestnuts and fresh ginger. It’s different every time I make it, but its also great “as is”.

Kung Pow Chicken

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • ½ cup dried mushrooms

  • 1 whole chicken breast, skinned, split and deboned

  • 1 teaspoon cornstarch

  • 3 Tablespoons soy sauce

  • 1 Tablespoon cooking oil

  • 1 clove garlic, minced

  • 1 large green peeper cut into 1 inch pieces

  • ½ cup bamboo shoots

  • 2 Tablespoons chopped peanuts

  • 1/4 cup crushed red pepper flakes

Directions

  • Soak dried mushrooms in warm water for 30 minutes. Squeeze and drain well. Chop into small pieces, discarding stems.
  • Cut chicken into bite size pieces.
  • Blend 1 Tablespoon water into corn starch. Stir in soy sauce and set aside.
  • Preheat wok over high heat. Then add the oil.
  • Stir fry the garlic in the oil for 30 seconds, then add the green peppers, bamboo shoots , red pepper flakes and mushrooms. Stir fry for 2 minutes. Remove from Wok.
  • Add more oil if needed, add chicken and stir fry for 2 minutes.
  • Add the soy mixture to the chicken and cook until thick and bubbly and the chicken is fully cooked (approx 12 minutes)
  • Add the green pepper mixture , cover and cook for 1 minute.
  • Serve over rice.

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