Saturday, August 22, 2015

Kung Pao Chicken


10 oz boneless, skinless chicken breast cut into chunks
4 t soy sauce
1 T minced garlic
2 t corn starch 
2 T chicken broth
1 T balsamic vinegar
1 t red chili paste, such as sambal oelek
1 T oil
6-8 whole dried red, chilies 
2 stalks celery, cut into 1/4" pieces
1 small zucchini, cut into 1/4 inch pieces
1 small red pepper, cut into 1/4" pieces
4 green onions, thinly sliced.
3 T chopped unsalted peanuts.

Cook rice.
In a medium bow, combine chicken, 1 t soy sauce, garlic, corn starch and set aside for 10 minutes. Ina small bowl, combine remaining 3 t soy sauce, broth, vinegar and chili paste. set aside.
In a large wok or large pan on medium high, heat 1 1/2 tsp oil. Add dried chilies and stir fry until chilies begin to brown but not burn. 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden brown, about 2 minutes. Push to the side and add remaining oil and veggies and stir-fry until veggies are crisp tender about 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onion, remove chilies just before serving. Serve with rice and top with peanuts.

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