Description
Kung Pao Chicken is a favorite meal here at the 2 Cooks. This dish has just the right amount of savory and spicy and is great served over rice or cauliflower rice.
Ingredients
Scale
- 2 sliced carrots cooked ahead
- 1 lb boneless skinless chicken thigh cut into 1 inch pieces
- 1 TBL cornstarch
- 2 tsp sesame oil
- 2 or more garlic cloves minced
- 1/2 tsp freshly grated ginger
- 3 TBL chopped green onions
- 1/4 – 1 1/2 tsp red pepper flakes (or more!)
- 2 TBL tamari
- 2 TBL rice wine vinegar
- 2 tsp sugar
- 1/3 cup peanuts
Instructions
- Julienne the carrots and boil for 10 minutes. Drain and reserve.
- Cut the chicken into bite size pieces. Put the chicken into a mixing bowl and sprinkle the corn starch over. Mix to coat well.
- Heat the sesame oil in a large skillet over medium high heat. Add the chicken and cook, stirring frequently for 7 minutes until just done. Transfer the chicken to a plate and reserve, leaving as much of the pan juices in the pan as possible.
- Add the garlic, ginger, green onions and pepper flakes to the pan. Stir fry for about 2 minutes.
- In a small bowl, mix the tamari, rice wine vinegar and sugar. Stir well to dissolve the sugar. Add the mixture to the pan and stir well.
- Add the chicken and peanuts to the pan. Stir and cook for a minute or two until everything is warmed up and coated well.
- Serve over rice or cauliflower rice.
