Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of vegetables and have endless varieties.
Kung Pao Chicken:
- 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
- 6 tablespoons soy sauce
- 2 tablespoons red wine
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons white-wine vinegar or rice vinegar
- 1/3 cup water
- 2 tablespoons peanut oil plus 2 teaspoons
- 2/4 cups cashews
- 1/4 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
- 4 cloves of garlic, crushed
- 1/4 teaspoon dried red pepper flakes
In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.
In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.
Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the cashews and peanuts and stirring until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon of oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews and peanuts. Serve over steamed rice.
Adapted from Noble Pig.