Kung Pao Chicken

I prepared all of the stir-fry dishes for Christmas Eve dinner a few days ahead of time.  Then, on Christmas Eve, I placed each stir-fry in a separate slow cooker to warm and serve.  The day I made the Kung Pao Chicken (my husband’s favorite stir-fry), he asked what everyone else was going to eat.  Even though I quadrupled the recipe, I started to question if I had enough! 

Kung Pao Chicken

Serves 4-6

8 ounces chicken breasts, cut into half-inch cubes

1 teaspoon corn starch

1 teaspoon sesame oil

1/2 cup peanut oil

6 dried chilies

1/4 cup green onions, sliced

4 garlic cloves, minced

1/4 cup roasted peanuts

Sauce Mixture:

2 tablespoons bean sauce

1 tablespoon wok sauce

1 1/2 tablespoons hoisin sauce

1 tablespoon apple cider vinegar

1 tablespoon light soy sauce

1 tablespoon sugar

Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.

Heat peanut oil in wok or heavy skillet, and add chicken breast.  Stir until the meat changes color, and remove to drain.  Pour off all but 1/4 cup of the oil.

Add the dried chilies, and cook until they begin to blacken and smoke.  Add the green onions and garlic, and stir briefly.

Add the sauce mixture and cook until it begins to boil.  Return the cooked chicken to the wok and toss to coat.  Remove from heat, stir in the peanuts and serve with rice.