KUNG PAO CHICKEN WITH CASHEWS
Steps:
- 1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. 2. Combine wine, soy sauce and water; set aside 3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. 4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. 5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil. 6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. 7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. 8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.
KUNG PAO CHICKEN WITH CASHEWS
I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness.
Provided by dawnie2u
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
- In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
- Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
- Add chicken, stir fry unti chicken is almost done.
- Add the onions, garlic, chiles and cashews. Stir fry for a minute.
- Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.
Nutrition Facts : Calories 511.2, Fat 24, SaturatedFat 4.5, Cholesterol 99, Sodium 1185.8, Carbohydrate 23, Fiber 2.8, Sugar 7.5, Protein 44.2
KUNG PAO CHICKEN
Steps:
- Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
KUNG PAO SHRIMP WITH CASHEWS
Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.
Provided by SharleneW
Categories Szechuan
Time 18m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
- In a wok or large frypan, heat the oil over high heat until smoking.
- Add the chiles and salt; stir-fry until browned, 45 seconds.
- Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
- Add the peppers and cook until crisp-tender, 30 seconds.
- Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
- Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
- Stir in the cashews and sesame oil; serve.
Nutrition Facts : Calories 421.4, Fat 24.9, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1541, Carbohydrate 29.3, Fiber 3.2, Sugar 12.3, Protein 23.6
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