It’s encore night! I asked the kids what were some of the dinners from quarantine that they liked, and we are giving themodernproper Kung Pao Chicken another go. This dish has earned a permanent spot in our rotation; too good! 👩🏻🍳. https://themodernproper.com/kung-pao-chicken. Kung Pao Chicken
2 lbs Boneless skinless chicken breast, thinly sliced (about 3 chicken breasts) 1/4 cup Soy sauce (or tamari) 2 tbsp Cornstarch 3 tbsp Sesame oil 1 Red bell pepper, cubed 1 Green bell pepper, cubed 1 Bunch green onions, white and green parts, cut into 3″ pieces 1/2 cup Cashews (or peanuts) 10 Dried red chili peppers, cut in half to release their heat 6 Garlic cloves, minced 1 tbsp Fresh ginger, minced or grated
Kung Pao Sauce
1/4 cup Soy sauce (or tamari) 1/3 cup Rice vinegar (or sherry vinegar) 2 tbsp Sugar
1. Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl. Stir to combine and set aside.
2. Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside.
3. In a large skillet, heat the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total. Remove the chicken from the pan and set it aside.
4. Once all of the chicken is cooked, use the same skillet to finish the dish. Heat one tablespoon of sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften. Add the green onions, cashews, ginger, garlic, and dried chili peppers. Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast. Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes. Serve over white or brown rice. Enjoy! :