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
Servings
4
servingsIngredients
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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