Anyone know how to make good kung pao chicken? Give me the recipe and cooking directions please.?

Answer 1

Green & Crunchy Kung Pao Chicken
4 Servings

Meat:

3 chicken breast halves with tenders
4 T soy sauce
1/2 tsp xanthan gum
Vegetables:

1 medium zucchini
1 large green pepper
Sauce:
1/2 C chicken broth
1/4 C white wine
1 tsp cider or unsweetened rice wine vinegar
2 tsp sesame oil
1 packet Splenda
For the pan:
1-inch piece of fresh ginger, grated
1/2 to 1 tsp red pepper flakes
3 cloves garlic, minced
1/2 small yellow onion
2 T vegetable oil
Finishing touch:
1/3 C unsalted roasted peanuts
Cut the chicken into 3/4-inch cubes, and place in a shallow bowl. Add the soy sauce and then sprinkle the xanthan gum over everything. Stir well, then set aside until everything else is ready to go.

Dice the zucchini and the green pepper into 1/2-inch pieces. If you like crunchy zucchini and peppers, you don't need to do anything else with them at this point. I prefer these particular vegetables cooked until just soft, not falling apart; I find it improves the flavor, and it allows the zucchini especially to absorb the flavorful sauce. If you like less-crunchy vegetables, steam them separately in the microwave until they are just tender, about 6 minutes for each vegetable. Set the veggies aside.

In a small glass measuring cup, combine the chicken broth, white wine, vinegar, sesame oil, and Splenda.

Mince the garlic and grate the ginger into a small bowl. Dice the onion into 1/2-inch pieces.

In a large frying pan or wok, heat the vegetable oil over medium-high heat and add the onion. Use a fork or spatula to break up the layers of the onion, and cook until it's as crispy or soft as you like. Give it at least 2 minutes to soften a bit, but if you like crunchy onions, there's no reason to cook it longer. We like soft onions around here, so I cook them almost to the point of carmelization, about 5 or 6 minutes.

When the onions are cooked to your liking, add the ginger and garlic and stir until fragrant, about 30 seconds. Stir in the red pepper flakes and cook about 30 seconds longer.

Raise the heat to high. Scrape the chicken mixture into the pan and separate the pieces. Cook for about 2 minutes on each side, constantly stirring so the chicken does not stick to the pan.

Add the zucchini and green peppers, and stir to distribute throughout. Give the sauce mixture a quick stir before pouring it into the pan. Bring to a simmer and stir for 2 or 3 minutes, letting the sauce come together and thicken.

If the sauce is not as thick as you would like, you can sprinkle another 1/4 teaspoon of xanthan gum over the pan and mix until the mixture thickens. Just before serving, stir in the peanuts.

For a more traditional presentation, serve over steamed shredded cauliflower.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
265 calories; 23 g fat; 9 g carbohydrate; 3 g fiber; 26 g protein.

Answer 2

The best ever is right here!

Kung Pao Chicken

1 1/2 lbs boneless chicken breast, cut into 1/2 inch cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
1/2 cup unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions cut into 1/2 inch pieces

Sauce:
4 tablespoons rice wine or dry sherry
4 tablespoons hoison sauce
2 tablespoons bean curd paste
1 tablespoon black bean sauce
2 tablespoons red wine vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon red pepper flakes

Marinade:
2 tablespoons cornstarch
2 tablespoons rice wine or dry sherry
2 teaspoons baking soda

peanut oil

Slice and chop all necessary ingredients in advance. Mix the marinade and mix into the chicken cubes; allow to sit for at least 1/2 hour. Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl. Heat about 3 tablespoons of the peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside. Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute, being careful not to let them burn, if you do, throw them away and start over. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken. Toss to coat chicken and veggies with sauce.

Answer 3

I don't know how to cook but I have some recipes for you!
Cooking Recipe Kung Pao Chicken
Recipe Ingredients
1 ea Chicken Breast
2 ts Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 ts Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 ts Sesame Oil
1/4 c Roasted Peanuts
2 ts Soy Sauce
1 ts Cornstarch
1 x Vegetable Oil for blanching
1 tb Dry Sherry
1 ts Sugar
10 ea Dried Chili Pods
1/4 c Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 ts Hot Chili Oil
Directions
=*=-------------------------------MARINADE-------------
~------------------
=*=------------------------------SEASONINGS------------
~------------------
=*=------------------------------VEGETABLES------------
~------------------ Bone chicken, remove skin and cut
meat into 3/4 inch cubes. Combine with marinade
ingredients in the order listed. Set aside. To
oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken,
stirring to separate pieces. Remove and drain. Combine
seasonings thoroughly and set aside. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods, breaking
only one in half. Stir for about 45 seconds or until
browned (but not burned). Return chicken and cook for
1 - 2 minutes until browned. Add vegetables,
stir-frying for 1 minutes. Add seasonings, mixing
thoroughly, and cook until thickened. Sprinkle with
sesame and hot chili oils and finally with roasted
peanuts to serve. You can also try this with squid.

Kung Pao Chicken
INGREDIENTS:
12 ounces boneless chicken breasts (about 3 halves)
1 dried red chili
1 1/2 tablespoons peanut oil
1/3 cup raw shelled peanuts
2 tablespoons water
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chili bean sauce
1 teaspoon sugar
2 garlic cloves, minced
2 scallions, chopped
1 teaspoon grated ginger
2 teaspoons rice or cider vinegar
1 teaspoon sesame oil
PREPARATION:
Dice the chicken into 1 inch cubes.

Heat the oil in a wok or skillet and add the chili. Add the chicken and peanuts and stir-fry until the chicken is cooked.

Add the remaining ingredients, except the sesame oil and bring to a boil.

Cook for a few minutes.
Add the sesame oil. Serve over white rice.

Note: This recipe is courtesy of Lynn Nelson

Nutritional Breakdown - 3 servings, without rice added Each serving contains: Calories 299, 8 g Carbohydrates, 26 g Protein, 17 g Total Fat, 3 g Saturated Fat, 53 mg Cholesterol, 2 g Fibre, 410 mg Sodium

Answer 4

Kung Pao Chicken

Serves: 4-6

Ingredients:

1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced


Directions:



Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.

Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.

Answer 5

"Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"

INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

--------------------------------------------------------------------------------

DIRECTIONS:
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Prep Time:30 Minutes
Cook Time:30 Minutes
Ready In:1 Hour 30 Minutes
Servings:4

Answer 6

my 8th grade literature teacher did and he used to bring it for us sometimes.

ah, good times. good times.


sorry, cant help with your question though....