Tuesday, December 16, 2008

Kung Pao Chicken

I love Asian food. All things Asian food. But I'm not a fan of spicey. Can't handle it. So I try to find things that I can make that my spicey loving hubbie will eat that everyone else will enjoy. I've always wanted to try Kung Pao Chicken, but it is traditionaly very spicey. I know the hubbie likes it so I found this recipe. It did have chili paste in the ingredient list, but I left it out and I thought it was really good. You'll have to let me know what you think!

Kung Pao Chicken

1 pound chicken (I used thighs), cut into chunks
2 tbso chicken stock
2tbsp soy sauce
2tbsp sesame oil, divided
2 tbsp corn starch dissolved in 2 tbsp water
1 tsp white vinegar
2 tbsp brown sugar
2 green onions, chopped
1 tbsp garlic, minced

Marinade: 1 tbsp each, chicken stock, soy sauce, sesame oil and cornstarch. Mix together and place over chicken in a bowl. Cover and let marinade for about 30 minutes.

Sauce: Combine the other tbsp stock, soy sauce, sesame oil, and cornstarch. Add vinegar and sugar. Mix together and put into a medium pan. Add green onion and garlic. Heat sauce slowly.

Meanwhile after it has marinated, remove chicken and place in pan with heated sauce. Cook until chicken is no longer pink and sauce has thickened.

You can place this over cooked rice or angel hair pasta. It was really good and stick to your ribs filling!


1 comment:

Stephanie said...

Hubby and I love Asian food too, but both of us are partial to spicy! I think it we made this we'd do some spicy for us and some mild for the kids. Either way, it sounds delicious.

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