CliftonWorld Recipes

Save to favorite Discuss Kung Pao Chicken (from Dottie's Kitchen) recipe

Write a comment Print Kung Pao Chicken (from Dottie's Kitchen) recipe

Print this recipe Email Kung Pao Chicken (from Dottie's Kitchen) recipe to friend

Email this recipe Add Kung Pao Chicken (from Dottie's Kitchen) recipe to Menu List

Add to Menu List

Kung Pao Chicken (from Dottie's Kitchen)

Category: Main Dishes

Author: Monica

Date: 3/21/2009

Rating:

(2.9) by 33 users

Ingredients:

14-16 chicken tenders
1 cup water mixed with 1 tbsp chicken broth powder
1/3 cup Mirin
3 tbsp. Hoisin sauce
2 tbsp. soy sauce (Bragg's liquid aminos)
2 tbsp. honey (or agave)
1 tbsp. toasted sesame oil
1 bunch green onions, sliced
1 tbsp. crystallized ginger, chopped
1/4 tsp. crushed red pepper (add more for more spice)
8 oz can water chestnuts
1 red bell pepper, diced
1 green bell pepper, diced
2 celery stalks, diced
1 carrot, peeled and julienned
3/4 cup unsalted dry roasted peanuts
corn starch

Instructions:

Cook chicken tenders (cut into bite sized pieces if desired).
While chicken is cooking, combine broth, Mirin, Hoisin sauce, soy sauce, and honey in separate bowl--mix well.
After chicken is done cooking, add sesame oil, green onions, crushed red pepper, ginger, bell peppers, carrots, and celery. Stir fry for about 30 seconds then add water chestnuts and peanuts. Stir fry until heated through, about 1 minute. Add broth mixture and cook, stirring constantly until mixture bubbles. Thicken with corn starch.
Serve over brown rice.


	Friday, November 22, 2024 3:03 PM