Kung Pao Chicken

This week’s theme was Chinese, which I have to admit I have next to no experience with.

I wanted to try some Sichuan peppercorns after hearing about them on No Reservations, and luckily my local spice store had them. The verdict is… still out. They tasted really medicinal, but I don’t want to totally swear them off until I at least give them another try. Other than that it’s a pretty tasty (and very spicy) stir-fry dish. Either way, it’s worth noting that milk should be avoided along with this dish. Trust me.

Ingredients:

Marinade:

½ teaspoon salt

1 Tablespoon peanut oil

1 Tablespoon Soy sauce

1 Tablespoon Rice wine (I used Sherry instead)

1 Tablespoon Cornstarch

Sauce:

1 Tablespoon sugar

3 Tablespoons rice wine vinegar

2 Tablespooons soy sauce

2 Tablespoons hoisin

1 Tablespoon chicken stock

1 teaspoon sesame oil

Slurry: 1 Tablespoon corn starch dissolved in 2 Tablespoon of chicken stock

8 oz chicken breast

Dried chiles (I used about 7), deseeded cut into pieces

1 clove garlic, diced

1 Tablespoon grated ginger (turned out I didn’t have any left, whoops)

2 Green onions, sliced thinly

1 teaspoon Sichuan peppercorns

Peanuts

Broccoli

Directions:

Cut the chicken breast up and marinate for 20 minutes. Prep the other ingredients while you wait.  Be sure to de-seed the chilis and remove the little black seeds(I think that’s what they are) from the peppercorns. 


(Optional) Place broccoli in a bowl and cover with saran wrap. Microwave on low for 1 minute (skip this step if you like your veggies a little more al dente).

Add some oil to a wok frying pan (I used peanut oil), and add the garlic, ginger, white part of the green onions, dried chiles, and Szechuan peppercorns. Stir fry for 30 seconds.

Add the broccoli, then the chicken, and cook for about 2 minutes, until the chicken is golden.

Add the sauce, let it boil, add the peanuts, then add the slurry and let thicken. Serve over rice.