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OT: Repeat Kung Pao Chicken Cook

DerHusker

Head Coach
May 29, 2001
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Another OT post to relieve the boredom.

Here’s a couple of pics of the Ingredients.





Recipe below:

Marinate Ingredients:

28 oz. boneless skinless chicken breast cut in 1” cubes. (2 large breasts)

1 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)

1 tbsp. light soy

2 tsp. baking soda

1 tsp. cornstarch

Sauce Ingredients:

½ cup low sodium chick stock.

5 tbsp. light soy

2 tbsp. Chinese black vinegar (I used Balsamic)

2 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)

2 tsp. dark soy.

2 tsp. Hoisin sauce (I used Oyster sauce)

2 tbsp. sugar.

1 tbsp. Samba Chili sauce

1 tsp. Fish sauce

1 tsp. cornstarch

Stir Fry Ingredients:

4 tbsp. cooking oil – divided

1 ½ tbsp. minced garlic

1 tbsp. minced ginger

½ red bell pepper diced into 1” pieces.

½ green bell pepper diced into 1” pieces.

8-10 dried chilies.

1 tbsp. Sichuan Peppercorns. (I added a pinch of red pepper flakes)

4 green onion stems (cut into 1” pieces)

½ cup roast/unsalted peanuts

2 tsp. sesame oil

In addition to the above I added the following:

½ large carrot diced into 1” pieces.

½ medium yellow onion

½ medium red onion

1 stalk of diced celery

1 ½ zucchinis diced into 1” pieces.

I diced up the chicken and stirred in the marinate.


And of course, our new dog Lady came in to see if I would share anything.


Here is the Wok out on my Gas Grill side burner. I heated it up and added in 1 tbsp of Chili Oil and 1 tbsp of Sesame Oil. I put in the marinated chicken breasts and cooked it until everything started to brown.


I removed the chicken and set it aside while I started cooking the veggies. 2 tbsp of Sesame Oil and added the diced carrot first since they would take the longest to cook. After approximately 2 minutes I then added the chili peppers, garlic & ginger.


Then the onions.


Then the bell peppers, celery.


And finally, the zucchini and the sauce.


Once they had cooked for approximately 3 minutes, I added the chicken back in and cooked for another 3 minutes. After that I added the peanuts and green onion in for the last 30 seconds.


I had previously made up some Jasmine Brown Rice and heated some of this up. Here are a few pics of everything plated up.




This was delicious and the wife thought it was “awesome!”

Thanks for looking.
 
Last edited:
Another OT post to relieve the boredom.

Here’s a couple of pics of the Ingredients.





Recipe below:

Marinate Ingredients:

28 oz. boneless skinless chicken breast cut in 1” cubes. (2 large breasts)

1 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)

1 tbsp. light soy

2 tsp. baking soda

1 tsp. cornstarch

Sauce Ingredients:

½ cup low sodium chick stock.

5 tbsp. light soy

2 tbsp. Chinese black vinegar (I used Balsamic)

2 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)

2 tsp. dark soy.

2 tsp. Hoisin sauce (I used Oyster sauce)

2 tbsp. sugar.

1 tbsp. Samba Chili sauce

1 tsp. Fish sauce

1 tsp. cornstarch

Stir Fry Ingredients:

4 tbsp. cooking oil – divided

1 ½ tbsp. minced garlic

1 tbsp. minced ginger

½ red bell pepper diced into 1” pieces.

½ green bell pepper diced into 1” pieces.

8-10 dried chilies.

1 tbsp. Sichuan Peppercorns. (I added a pinch of red pepper flakes)

4 green onion stems (cut into 1” pieces)

½ cup roast/unsalted peanuts

2 tsp. sesame oil

In addition to the above I added the following:

½ large carrot diced into 1” pieces.

½ medium yellow onion

½ medium red onion

1 stalk of diced celery

1 ½ zucchinis diced into 1” pieces.

I diced up the chicken and stirred in the marinate.


And of course, our new dog Lady came in to see if I would share anything.


Here is the Wok out on my Gas Grill side burner. I heated it up and added in 1 tbsp of Chili Oil and 1 tbsp of Sesame Oil. I put in the marinated chicken breasts and cooked it until everything started to brown.


I removed the chicken and set it aside while I started cooking the veggies. 2 tbsp of Sesame Oil and added the diced carrot first since they would take the longest to cook. After approximately 2 minutes I then added the chili peppers, garlic & ginger.


Then the onions.


Then the bell peppers, celery.


And finally, the zucchini and the sauce.


Once they had cooked for approximately 3 minutes, I added the chicken back in and cooked for another 3 minutes. After that I added the peanuts and green onion in for the last 30 seconds.


I had previously made up some Jasmine Brown Rice and heated some of this up. Here are a few pics of everything plated up.




This was delicious and the wife thought it was “awesome!”

Thanks for looking.
That looks delicious
 
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