I never order Kung Pao Chicken from a restaurant because it is way too spicy for me. I like to be able to control the heat so making it at home is a better option. I made this version with a moderate level of heat but feel free to adjust the quantity of red-pepper flakes to suit your taste. You don’t even have to add any at all, it’s totally up to you.
Quick-Asian stir fries are great weeknight and weekend meals as they are very easy to put together. Served over steamed rice it’s a great way to wrap up the evening.
As far as wine recommendation’s go, with a dish like this you want something to refresh you from the salty and spicy flavors. Aromatic whites would be my choice; an Albarino from Spain, Sauvignon Blanc from California or South Africa or a Pinot Gris from Oregon. Cold beer will also go nicely.
In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.
Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.
In a wok or large frying pan, heat 1 Tablespoon of the oil over moderately high heat. Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 Tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with it’s marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews.
Serve over steamed rice.
Cashew Kung Pao Chicken
Adapted from Food & Wine
1-1/3 pounds boneless, skinless chicken breasts, cut into 1/2″ pieces
5 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 Tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 Tablespoons cooking oil
3/4 cup cashews or peanuts
4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
1/4 teaspoon dried red pepper flakes
In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.
Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.
In a wok or large frying pan, heat 1 Tablespoon of the oil over moderately high heat. Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 Tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews. Serve over steamed rice.
One Year Ago: Slow-Cooked Moroccan Short Ribs
