Food Network personality, chef + cookbook author Jet Tila shares a stir-fry recipe for 2: spicy Kung Pao Chicken.
Provided by: SmallRecipe.com
Ingredients:
| 1½ pounds chicken breast |
| thinly sliced |
| 1 teaspoon baking soda |
| 1 teaspoon cornstarch |
| 2 teaspoons canola oil |
| 1 teaspoon soy sauce |
| 3 tablespoons Chinese chili garlic sauce or to taste |
| ⅓ cup oyster sauce |
| 2 tablespoons hoisin sauce |
| 1 tablespoon soy sauce |
| 1 tablespoon rice vinegar |
| 2 tablespoons grapeseed or other neutral oil |
| 2 cloves garlic |
| grated or chopped |
| About ¼ cup dried chile de Arbol or other dried chiles of your choice (use less for less spice) |
| ½ red bell pepper |
| cut into large matchsticks or large dice |
| ½ green bell pepper |
| cut into large matchsticks or large dice |
| ½ medium onion |
| cut into large matchsticks or large dice |
| ½ cup roasted cashews |
| 2 scallions |
| whites thinly sliced on the bias and greens cut into 1-inch-long pieces |
| Pinch white pepper |
Steps:
- To marinate the chicken, place the sliced chicken in a medium bowl
- Add baking soda, corn starch, oil and soy sauce and stir evenly to combine
- For the sauce, combine the chili garlic sauce, oyster sauce, hoisin, soy sauce and rice vinegar in a small bowl
- For the stir-fry, heat a large sauté pan or wok over high heat for about 1 minute
- When the pan begins to smoke, swirl in the oil, garlic, and chilies
- Stir and scrape until the garlic is light brown, taking care to not burn it
- Toss the chicken into the pan and stir constantly until the chicken just starts to turn opaque and is fragrant
- Stir in the bell peppers, onion and nuts, and cook for about 1 minute, until the onion begins to turn translucent
- Stir in the sauce and pinch of pepper and cook, stirring, until the sauce coats everything and thickens
- Stir in scallion greens and cook for another minute or until the chicken is cooked through
- Stir in the remaining scallions and serve