James Kung Pow! Chicken
Helen Jane Hearn
Our go-to chicken stir fry.
ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 egg white
- 4 teaspoons cornstarch (divided)
- 1 teaspoon Chinese chili paste with garlic
- 2 tablespoons soy sauce
- 1 teaspoon dry sherry
- 1 teaspoon red wine vinegar
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil
- 1/2 cup unsalted peanuts
- 4 green onions, chopped into 1/2 inch pieces
- 2 garlic cloves, minced
- 1/2 1 teaspoon crushed red pepper flakes
directions
- 1
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss.
- 2
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon of the corn starch and sesame oil -- set aside.
- 3
Heat peanut oil in a large pan or wok over medium-high heat. Add chicken and stir fry for about 4 minutes or until it’s cooked through. Remove with a spoon and drain on a paper towel.
- 4
Add the peanuts to the oil and fry until golden brown -- just a moment. Remove and drain.
- 5
Add green onions, garlic and hot pepper to the pan and toss for half a minute. Add chicken and toss for another minute over high heat.
- 6
Stir up the separated sauce and add to the pan until heated through and thickened. Add peanuts (saving a few for the garnish) and stir.
Source: Helen Jane Hearn
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