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tuftearsLooking back in my records, I posted something similar: Kung Pao chicken with green beans. This is a bit different, and may say something about the evolution of 'how I cook chicken'.
I started off by defrosting some skinless/boneless chicken breasts, then cutting them into thin slices -- lengthwise, one-inch strips, then across the grain, about a quarter of an inch across. This resulted in small one-inch squares of chicken breasts, which I marinaded overnight in a mix of soy sauce, Chinese rice vinegar, a teaspoon of corn starch, and some garlic and ginger.
Then the following morning, I cut up the bell peppers (one red, one green) while heating a wok with a tablespoon of saffola oil. I stir-fried the chicken rapidly at high temperature, keeping the pieces moving and flipping them with a high-temperature spatula, then when the pieces looked almost but not quite done (still pinkish in the middle) I dished them into another bowl.
Following this, I turned the temperature down and poured a teaspoon of oil in and began sautee'ing frozen chopped onions, then the freshly diced peppers, and made sure they were cooked and had begun to caramelize, before I then added a tablespoon each of soy sauce and oyster sauce, and a generous (call it two tablespoons?) of honey and a shake of crushed red peppers. I stirred the veggies, then waited for the liquid to boil. I added about half a cup of chicken stock mixed with a heaping teaspoon of corn starch, added the peanuts, then stirred again and heated until it had turned into a good-looking gravy.
Once this had been done, I cut a piece of chicken and determined it had been cooked through and was extremely tender. Yay! This meant all I needed to do was to heat the chicken back up while mixing it with the sauce. I poured the chicken in and stirred thoroughly, then once the sauce was back to bubbling, I sprinkled roasted sesame seeds on top, turned the heat off, and put the chicken into the bowl for transportation to my mom's.
It's very tender chicken, the sweet and savory sauce is very tasty. This differs from my previous kung pao chicken recipe in that it follows my new practice of 'velveting' the chicken and cooking it at high temperature before removing so I can cook the sauce at a lower temperature without fear of overcooking the chicken. I recommend it if you're going to stir-fry chicken!
I started off by defrosting some skinless/boneless chicken breasts, then cutting them into thin slices -- lengthwise, one-inch strips, then across the grain, about a quarter of an inch across. This resulted in small one-inch squares of chicken breasts, which I marinaded overnight in a mix of soy sauce, Chinese rice vinegar, a teaspoon of corn starch, and some garlic and ginger.
Then the following morning, I cut up the bell peppers (one red, one green) while heating a wok with a tablespoon of saffola oil. I stir-fried the chicken rapidly at high temperature, keeping the pieces moving and flipping them with a high-temperature spatula, then when the pieces looked almost but not quite done (still pinkish in the middle) I dished them into another bowl.
Following this, I turned the temperature down and poured a teaspoon of oil in and began sautee'ing frozen chopped onions, then the freshly diced peppers, and made sure they were cooked and had begun to caramelize, before I then added a tablespoon each of soy sauce and oyster sauce, and a generous (call it two tablespoons?) of honey and a shake of crushed red peppers. I stirred the veggies, then waited for the liquid to boil. I added about half a cup of chicken stock mixed with a heaping teaspoon of corn starch, added the peanuts, then stirred again and heated until it had turned into a good-looking gravy.
Once this had been done, I cut a piece of chicken and determined it had been cooked through and was extremely tender. Yay! This meant all I needed to do was to heat the chicken back up while mixing it with the sauce. I poured the chicken in and stirred thoroughly, then once the sauce was back to bubbling, I sprinkled roasted sesame seeds on top, turned the heat off, and put the chicken into the bowl for transportation to my mom's.
It's very tender chicken, the sweet and savory sauce is very tasty. This differs from my previous kung pao chicken recipe in that it follows my new practice of 'velveting' the chicken and cooking it at high temperature before removing so I can cook the sauce at a lower temperature without fear of overcooking the chicken. I recommend it if you're going to stir-fry chicken!
