Kung Pao Chicken
If you’re asking yourself, “What’s for dinner?” Caroline Hwang has an easy answer: kung pao chicken. Juicy, sweet, salty, spicy and sour, the Chinese-American classic from Stir-Fry: Over 70 Delicious One-Wok Meals is irresistible. And best of all? It comes together in a single skillet.
Scant ½ cup dark soy sauce
¼ cup light soy sauce
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon ground white pepper
1 pound skinless, boneless chicken breast, sliced
1 tablespoon arrowroot
1 tablespoon stir-fry sauce
¼ teaspoon white pepper
3 tablespoons vegetable oil, divided
3 dried red chilis
½ green bell pepper, sliced
1 teaspoon finely chopped fresh ginger
2 garlic cloves, finely chopped
⅓ cup roasted cashews, roughly chopped
1. Make the Stir-Fry Sauce: Combine all the ingredients in a jar or container and store in a cool, dry place for up to two months. (Makes ¾ cup.)
2. Make the chicken: Coat the chicken with the arrowroot and transfer to a large resealable plastic bag. Add the stir-fry sauce, 2 tablespoons water and the white pepper, and marinate in the refrigerator for at least 1 hour.
3. Heat half the oil in a wok or large skillet over high heat. Add the chilis and toast for 1 minute. Add the green bell pepper, ginger and garlic, and cook until tender, about 2 minutes. Set aside.
4. Heat the remaining oil and stir-fry the chicken until it’s cooked through, about 5 minutes. Return the green pepper mixture and stir-fry for a minute. Divide between two bowls and serve topped with cashews.