Kung Pao Chicken

This recipe is by no means traditional, I've developed it over the last year or two to suit my own tastes. The measurements are very, very rough. Don't even bother using a measuring spoon! I suggest you vary the size of the diced and chopped ingredients to suit your own preferences. Warning: Do not eat the chile peppers unless you enjoy extremely spicy foods!!!

¾ to 1½ pound boneless, skinless chicken breast
2-4 T. garlic, minced
2-4 T. ginger root, minced
1 T. cornstarch
10 oz. can pineapple chunks (optional)
1 medium bell pepper
1 medium onion
12-15 dried hot chile peppers (chiles Japones)
2 oz. salted cashews
oil
salt

Cooking Sauce:

2 T. soy sauce
2 T. balsamic vinegar (or regular)
2 T. dry sherry (or white wine)
pineapple juice (from above)
2 t. sugar
1 T. cornstarch

Dice the chicken into about ½ to ¾ inch cubes. Combine chicken, minced garlic, minced ginger, cornstarch and 1 T. oil, stir until thoroughly mixed and set aside. Drain the canned pineapple reserving the juice, then make the cooking sauce by mixing the soy sauce, vinegar, sherry, pineapple juice, sugar and cornstarch, set aside. Chop the bell pepper and onion into about ¾ inch squares.

Heat about 1 T. oil in a wok or large frying skillet, medium heat. Saute the chiles until they begin turning dark, about 2 minutes. Add the cashews and saute until the cashews darken, about 3 minutes. Add the chicken mixture and cook while stirring until the chicken is browned on all sides, about 5 minutes. Add the bell pepper and onion and saute until they are slightly limp, about 3 minutes. Add the pineapple chunks, stir and reduce the heat to low. Add the cooking sauce and continue cooking about 5 minutes. Salt to taste and serve over steamed white rice. (Makes 2-4 servings.)

Credit: My own original recipe.

Filed under Poultry   Tagged chicken, dinner