Kung Pao Chicken
adapted from She's Cookin' (Foodbuzz)
- 1 & 1/2 pounds of boneless chicken, cut into pieces
- 2/3 cup low-sodium, chicken stock
- 3 TBSp low-sodium soy sauce
- 2 TBSp mirin (Japanese rice wine) or dry sherry
- 1 TBSp honey
- 1 TBSp cornstarch
- 1 TBSp vegetable oil, preferably peanut
- red pepper flakes
- 2 TBSp ginger, finely chopped or zested
- 2 TBSp garlic, minced
- 2 cups Mushrooms, sliced (I use button)
- ½ lb. Sugar Snap Peas
- ½ c. water
Combine the stock, soy sauce, mirin, honey, & cornstarch and whisk to break up lumps.
Prepare everything to have at the ready, next to the stove.
Place the vegetable oil in the seasoned wok or skillet over high heat. Let it get very, very hot. Add the chicken & stir fry, allowing it to brown, cooking it halfway. Add the red pepper flakes and stir-fry for another minute.
Add the ginger & garlic, and stir-fry for 10-20 seconds. Add the mushrooms, stir-fry for a minute. Add the sugar snap peas, stir-fry for 10 seconds, then add the water & immediately put the lid on. Let steam over very high heat until veggies are crisp-tender and the water has almost evaporated, 3 to 5 minutes. Remove the lid, allow any remaining water to boil off. Toss in the green onions, stir-fry for 20 seconds.
Stir the sauce mixture to re-blend and pour into the hot pan. Cook, stirring constantly, until the sauce becomes a clear, thick glaze – about 30 seconds. Serve immediately, over rice.
This is a quick & delicious weeknight meal that tastes like takeaway Chinese without the wait!<3 Lishie