RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
GONG BAO JI DING - KUNG PAO CHICKEN
INGREDIENTS: SERVES 5
● 4 boneless and skinless chicken breasts — cut into small 1/2 inch pieces
● 2 tablespoons peanut or coconut oil
● 1 bunch green onions — white bulbs chopped; green tops cut separately into 1/4-inch pieces, saved for garnish
● ½ cup roasted peanuts
INGREDIENTS MARINADE:
● 2 tablespoon soy sauce
● 2 teaspoon dry sherry
● 2 teaspoons cornstarch
INGREDIENTS SAUCE::
● ⅓ cup chicken stock
● 4 tablespoons soy sauce
● 1 teaspoon dry sherry
● 2 teaspoon white wine vinegar or rice vinegar
● 2 teaspoon sesame oil
● ⅓ cup honey
● 3 tablespoons Chipotlè chiles in adobo sauce, removed from sauce, chopped
● 2 teaspoons garlic — minced
● 2 teaspoons cornstarch
DIRECTIONS:
1. In a medium bowl, toss the chicken with marinade; set aside.
2. In a saucepan, combine the sauce ingredients, except the cornstarch and mix well over med-low heat. Bring to a low
simmer and allow flavors to meld, about 8-10 minutes. Adjust any of the ingredients, to taste. Dissolve cornstarch in a
bit of water or chicken broth and add to the sauce. Cook over med heat until sauce thickens, then remove from heat.
3. Heat oil in a large skillet or wok; add the white part of the onions to the pan and cook, stirring, until softened.
4. Add the chicken with its marinade and cook, stirring, until almost done, 2-3 minutes. Add the sauce and stir to allow the
sauce to coat the chicken.
5. Stir in the peanuts and scallion tops.
6. Serve over brown rice and diced, stir-fry vegetables.
STIR-FRY VEGETABLES: (Optional)
INGREDIENTS:
● 2 tablespoons oil
● 1 cup celery — coarsely chopped
● 1 red bell pepper — coarsely chopped
● 1 cup Napa (Chinese cabbage) or bok choy, sliced thin
● 2 teaspoons fresh ginger, grated or minced
● salt & pepper to taste
COOKS NOTE* Substitute any favorite vegetable in this stir-fry.
DIRECTIONS:
1. Heat oil in a large skillet or wok, add ginger and cook until fragrant. Add prepared vegetables, and cook until crisp
but tender. Salt and pepper to taste and reserve in warm oven until ready to serve.
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