KUNG PAO CHICKEN

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▢1 pound boneless skinless chicken breast cut into 1 inch pieces ▢1 tablespoon cornstarch ▢2 teaspoons light sesame oil (or vegetable oil) ▢2 teaspoons minced garlic ▢¼ -1½ teaspoons crushed red pepper flakes ▢½ teaspoon powdered ginger (or fresh) ▢2 teaspoons rice wine vinegar ▢2 tablespoons soy sauce ▢2 teaspoons sugar ▢⅓ cup dry roasted peanuts ▢4 cups cooked rice, hot ▢3 tablespoons green onions chopped with tops

Ingredients

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Toss chicken in a small bowl with cornstarch, till coated.

INSTRUCTIONS

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Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). 

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Stir fry for about 7-8 minutes or until no longer pink in center. 

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Remove chicken to a paper towel to drain. Add garlic, red pepper, and ginger to skillet and stir fry for about 15 seconds. Remove from heat.

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Roll the balls in melted chocolate. Return to the freezer until the chocolate is set, about 15 minutes.   Combine vinegar, soy sauce, and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat. Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice. Enjoy

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