KUNG PAO CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
- Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
- Serve over noodles and garnish with sliced green onions.
Nutrition Facts : Calories 376, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 157 milligrams, Sodium 814 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 6 grams
CHONGQING CHICKEN
This is similar to Kung Pao Chicken, especially if you add the optional peanuts. You can control the spiciness of this dish by the number of chile peppers you add. I like it spicy so I add extra chile peppers.
Provided by Yoly
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 2
Number Of Ingredients 22
Steps:
- Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
- Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
- Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
- Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.
Nutrition Facts : Calories 913.5 calories, Carbohydrate 36.2 g, Cholesterol 142.4 mg, Fat 64.4 g, Fiber 6.9 g, Protein 50.7 g, SaturatedFat 12.7 g, Sodium 2351.2 mg, Sugar 11.3 g
EGG FOO YOUNG
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a griddle over medium heat and brush it with some oil.
- Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
- Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
- Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
- Put 2 pancakes on each plate and top with the gravy.
CHUN KING CHICKEN
Steps:
- make sauce and soak tofu(if doing tofu and chix) combine chix, egg wht., sherry, light soy, and cornstarch--keep in fridge drain tofu--save sauce sprinkle tofu with cornstarch heat oil to 350 in wok stir fry chix ab. 2 min remove with mesh basket and place on paper towels to remove xs oil stir fry tofu ab. 7 min remove with mesh basket and place on paper towels to remove xs oil drain oil excpt. one tablsp add ginger, scallions, garlic and chili paste stir fry 30 secs. pour in chix. and tofu and stir fry 1 min add sauce stir fry another min
QUICK CHICKEN CHUNKS
It's a quick, tasty bite! Whip up a batch of crispy-coated chicken chunks in your microwave. They're perfect for dipping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.
- Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.
- Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.
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- In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
- Add 1 tablespoon of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
- Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
- Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
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- Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
- Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.
- Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.
- There should be about 1 tablespoon of oil left in the wok at this point. Add more if you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for another minute. Monitor the heat levels to avoid burning.
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