Spicy Chinese Chicken
This is an adapted version of chicken kung pao. I added veggies I had on hand.
Spicy Chinese Chicken
This is an adapted version of chicken kung pao. I added veggies I had on hand.
Cooking Instructions
- 1
Marinade for the Chicken
- In a small bowl combine: 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of the cornstarch mix and mix well together.
- Place diced chicken in a large bowl and add the marinade. Mix well
- Cover and refrigerate while preparing the veggies - 2
- In a small bowl combine: 2 tablespoons of wine, 2 tablespoons of soy sauce,2 tablespoons of sesame oil, 2 tablespoons of the cornstarch mix, the thai hot sauce, vinegar, sugar, and the garlic. Set aside.
- 3
- Remove chicken from marinade and stir fry in a large skillet on medium heat until cooked and juices are clear. Set aside
- 4
- Stir fry the green onions and shallots with a dash of sesame oil. Add the carrots and a dash of soy sauce and stir fry for a couple of minutes.
- Add the zucchini and peppers and stir fry for a minute then add the mushrooms and cook for one more minute. - 5
- Add the sauce mix and stir for 30 seconds.
- Mix in the chicken and let it simmer as the sauce thickens.
- Add water slowly if the sauce is too thick - 6
- Season with black pepper and salt. Be careful with the salt as the soy sauce is already salty enough.
- Throw in the cashews or peanuts right before removing from heat. - 7
- To have the full experience, serve with fried rice or noodles (will post recipes soon!) Enjoy!!!
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