Recipe: Kung Pao chicken

It is basically a stir fry with chicken, vegetables and peanuts, most of the times, spicy hot.  In the United States, you will find in almost every Chinese chain or private owned restaurants. My understanding is that this dish is prepared differently in China. They think that chicken breast has almost or no flavor, they would prefer to prepare with other type of meat, other than chicken breast, because this meat is too dry…My kids can handle the level of spiciness in this dish.

chicken breast

1 large zucchini, cut in little cubes

1 cup leak, thick slices

1 bell pepper, cut in cubes

1 cup celery branch, cut in little pieces

little jalapeño

1 little onion, chopped

1 clove garlic, chopped

1/2 cup peanuts, raw

Sauce:

1 TBSP black soy bean paste

1/2 tsp chili paste

2 tsp sesame oil

1 tsp mirin

1 tsp sherry vinegar

1 tsp soy sauce

sesame seeds

1 cup vegetable stock

rice flour (to make the sauce thicker)

1. in a wok, brown peanuts, about 10 minutes.

2. add onion, garlic, brown, then add chicken, mix.

3. add all sauce ingredients, mix, add vegetables stock.

4. add vegetables, mix, cook, stir for about 10 minutes.

5. spread sesame seeds.

Enjoy your meal!

Susana Kawai

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