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Kung Pow Chicken
Kung Pow Chicken
This is one of my favorite new recipes. I request it for dinner at least a few times a month, and it makes excellent leftovers! 100x better than takeout…
Kung Pow Chicken (not to be confused with Kung Pao, which would be much more authentic!)
Adapted from Foodwishes.com
You will need:
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
For the marinade, combine:
2 Tbsp white wine
2 Tbsp soy sauce
2 tsp brown sugar
White parts from 5 green onions, chopped
For the sauce, combine:
2 Tbsp white vinegar
4 Tbsp rice vinegar
4 Tbsp white wine
2 Tbsp soy sauce
4 Tbsp brown sugar
2 Tbsp sesame oil
2 Tbsp Asian chili paste (sambal)
4 tsp ketchup
6-8 cloves minced garlic
Other ingredients:
4 Tbsp extra virgin coconut oil
Vegetables of your choosing (I used 1 sliced large zucchini, 1 chopped red pepper, 2 cups broccoli florets, 1 cup snap peas) Almost anything works!
2 jalapenos, thinly sliced (leaving the seeds in adds a nice spice, but adjust according to your tastes)
¾ cup chicken broth
2 Tbsp cornstarch, dissolved in 4 Tbsp water
½ cup green onion tops, chopped
Handful of roasted, salted peanuts or cashews
4 cups cooked white rice
Directions:
Marinate chicken for at least 1-hour. You can prepare the rest of your ingredients in the meantime. Heat the coconut oil in a large wok or sauté pan. When it’s really hot, add the chicken and cook until it browns a little. Add the veggies, followed by the chicken broth. Reduce for a few minutes, then add the sauce mixture. Add the cornstarch mixture and continue to stir until it has reduced to desired sauce consistency. Add the peanuts and top with green onions. Serve immediately on top of cooked white rice.
-AM
Tags: chinese chicken, chinese takeout, coconut oil, Coconut Oil Cooking, coconut oil recipes, dinner, easy dinner, easy recipes, Gourmet Recipes, homemade, homemade takeout, Kelapo Coconut Oil, kung pow chicken, organic coconut oil, savory