Kung Poa Chicken is my favorite dish at most Chinese places. So when I came across this recipe to make it at home I was pretty excited. I have wanted to make it for a while now, but finally got around to giving it a try. I was afraid that it would not taste as good, but was pleasantly surprised how good it tasted. Not quite as good as PF Chang's, but pretty close!
Ingredients:
1 lb boneless skinless chicken breasts cut into 1" pieces
1 tablespoon corn starch
2 teaspoons sesame oil
3 tablespoons chopped green onion
3 minced garlic cloves
1/2 teaspoons crushed red pepper flakes
1/2 teaspoons powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Directions:
1. Combine chicken and cornstarch in a small bowl and toss to coat. Heat the sesame oil over medium heat, add chicken and stir fry 5-7 minutes, or until no longer pink. Remove chicken from pan.
2. Add green onions, garlic, red pepper flakes, and powdered ginger to the pan and stir for about 15 seconds.
3. Combine vinegar, soy sauce, and sugar in a bowl. Mix well and add the sauce to the pan.
4. Return the chicken to the pan and coat in sauce. Stir in peanuts and heat thoroughly. Top with green onion and serve over white rice.
Enjoy!
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