Ingredients: |
Ingredients: Marinade:
1½T soy sauce
1 T dry sherry
2 t cornstarch
1½ lb chicken tenderloins cut into 1" pieces
For Sauce:
1 T balsamic vinegar
2 T soy sauce
1 T housing sauce
1 T Asian toasted sesame oil
1½ T sugar
1 T corn starch
½ t crushed red pepper flakes
¼ t ground ginger
⅓ cup water
For Stir -Fry
2½ T vegetable oil
1 large red bell pepper, diced
2 stalkes celery, have lengthwise and thinly sliced
¼ t salt
3 cloves garlic, chopped
5 scallions, white & green parts thinly sliced
⅓ cup whole roasted unsalted peanuts or cashews
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Directions: |
Directions:Marinate chicken: in a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temp for 15 min, stirring occasionally.
Prepare the sauce: in another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved.
Heat a large wok or nonstick skillet over high heat until very hot. Add 1 T of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook stirring frequently until slightly softened and starting to brown, about 5 min. Transfer the vegetables to a large bowl and set aside.
Add additional ½ T oiL to the pan and set over high heat. Add half of the chicken as to not overcrowd the pan. Brown on one side, about 1½ min. Turn chicken pieces and continue cooking about 1½ min more or until the chicken is just cooked through. Transfer chicken to the bowl with the peppers and celery. Add another ½ T oil to the pan. Add remaining chicken and cook until golden on one side about 1½ min. Turn chicken & cook another 1½ min. Add ½ T more oil to the pan, along with the garlic and scallions and cook stirring with the chicken for about 30 more seconds.
Add reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning if necessary. |
This recipe for Kung Pao Chicken is from