Simple Kung Pao Chicken
Blogging started as a hobby for me. I was seven months pregnant when I graduated from college, and when my first baby was born, I decided to be a full time stay-at-home mother. The baby kept me busy, don’t get me wrong, but I needed a hobby to keep myself busy whenever he was napping. And blogging was booming back then, so I decided to blog.
I started as a small blogspot blog… I used to jump up and down when I got 50 visits. The blog really helped me become a home cook – I started to learn to cook and I got progressively better. I had lots of fails in my kitchen. I did not know how to bake – my rolls turned out hard and gross the first few times I tried making them. If you think you’re not a good cook, start a little blog. It really helps you be a better cook. I started my blog with a normal digital camera and I was going through some of those old posts from then, and I found this recipe.
There are so many recipes I tried back then, and I’d forgotten about. I backed up all those old recipes so that I could retry them and post them here. When I saw this recipe, I knew I needed to make it again.
I love Kung Pao Chicken. This is a good homemade version of it – it’s simple and easy to make, too. If you want veggies in the dish, you can definitely add them. And don’t forget to serve it over a bed of steamed rice!
- 1lb boneless-skinless chicken breasts (cut into 1” pieces)
- 2 tablespoon cornstarch
- 2 teaspoons sesame oil (I used regular veg oil because I don’t really like too much sesame oil. It’s got a strong flavor so I like to use just a tiny bit to taste. But you can definitely use sesame oil if you like the taste of sesame oil.)
- 1 green onion (chopped)
- 3 garlic cloves (minced)
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon fresh ginger (minced)
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- ⅓ cup dry roasted peanuts (unsalted)
- (optional) 5 dried red chili peppers
- Combine the chicken and cornstarch in a small bowl and toss to coat.
- Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.
- Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds. Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok. Return chicken to the wok and coat with sauce.
- Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.