Best 2 Kung Pao Chicken With Cashews Recipes
**Kung Pao Chicken with Cashews: A Culinary Symphony of Sweet, Spicy, and Savory Flavors**
In the realm of Chinese cuisine, Kung Pao chicken stands as a culinary masterpiece, a symphony of flavors that tantalizes the taste buds and leaves you craving more. This iconic dish, originating from the Sichuan province of China, has captivated hearts worldwide with its perfect balance of sweet, spicy, and savory notes. Get ready to embark on a culinary journey as we unveil the secrets behind this delectable dish, with two enticing recipes that cater to both traditionalists and those seeking a modern twist. Our first recipe stays true to the classic Kung Pao chicken, using authentic ingredients and techniques to deliver an unforgettable taste experience. The second recipe takes a contemporary approach, incorporating a unique blend of flavors and textures that will surely impress your palate. So, whether you're a seasoned cook or a novice in the kitchen, let's delve into the world of Kung Pao chicken and create a dish that will leave your taste buds dancing.
KUNG PAO CHICKEN WITH CASHEWS
I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness.
Provided by dawnie2u
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
- In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
- Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
- Add chicken, stir fry unti chicken is almost done.
- Add the onions, garlic, chiles and cashews. Stir fry for a minute.
- Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.
Nutrition Facts : Calories 511.2, Fat 24, SaturatedFat 4.5, Cholesterol 99, Sodium 1185.8, Carbohydrate 23, Fiber 2.8, Sugar 7.5, Protein 44.2
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in your kung pao chicken. Look for plump, juicy chicken breasts, crisp bell peppers, and tender snow peas.
- Marinate the chicken. Marinating the chicken in a mixture of soy sauce, rice wine, and sesame oil will help to tenderize it and infuse it with flavor.
- Use a well-seasoned wok. A well-seasoned wok will help to prevent the chicken and vegetables from sticking. If you don't have a wok, you can use a large skillet or Dutch oven.
- Stir-fry the chicken and vegetables over high heat. This will help to create a nice sear on the chicken and prevent the vegetables from becoming soggy.
- Add the sauce and cashews at the end. This will help to prevent the sauce from burning and the cashews from becoming overcooked.
- Serve the kung pao chicken immediately. This dish is best enjoyed fresh out of the wok.
Conclusion:
Kung pao chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of tender chicken, crisp vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give kung pao chicken a try. You won't be disappointed!
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