Fine Cooking Magazine - November/December 2020

Servings:4

It’s easier than ever to reproduce your favorite Chinese dishes without smoking up the house or running across town to pick up specialty ingredients. Kung Pao chicken is an iconic Sichuan stir-fry; this version of the classic requires only a large skillet and everyday supermarket ingredients. The dish comes together in about a half hour, plenty of time to steam some white rice.

亚搏手机版官方

3/4 cup low-salt chicken broth
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1/4 cup plus 1 Tbs. cornstarch
2 tsp. toasted sesame oil
1-1/2 tsp. granulated sugar
1-1/2 lb. boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
3 small hot red dried chiles, such as Thai chiles or chiles de arbol, split lengthwise (reserve the seeds)
2 Tbs. minced fresh ginger
6 scallions, thinly sliced, whites and greens kept separate
1 medium red bell pepper, seeded and cut into 1-inch pieces
2个内肋骨芹菜，横向切割1/2英寸厚
1/4 cup dry sherry
1/4 cup coarsely chopped salted peanuts

营养样本量基于四份
Calories (kcal) : 470
Fat Calories (kcal): 230
Fat (g): 26
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 8
单不饱和脂肪（G）：13
胆固醇（MG）：95
Sodium (mg): 1090
Carbohydrates (g): 20
Fiber (g): 3
Protein (g): 40

Preparation

Whisk the chicken broth, soy sauce, balsamic vinegar, 1 Tbs. of the cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl, toss the chicken with 3/4 tsp. salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use tongs as the cornstarch has a chalky texture), shaking off any excess cornstarch.
加热3汤匙。在大型（12英寸）的高压煎锅中用中火加热，直到闪闪发光。炒鸡肉，在2分钟后翻转，直到两侧略微变成约4分钟（如果鸡肉略微粘在鸡肉上，并且鸡肉的侧面仍然是原始的，那就可以了）。添加剩余的1汤匙。菜籽油到煎锅。加入辣椒及其种子，生姜和葱的白色，然后煮1分钟。加入红辣椒和芹菜，煮熟，搅拌，直到它们略微变软约2分钟。加入雪利酒并煮熟，直到几乎完全减少30到60秒，然后刮下锅的底部以掺入任何褐色的钻头。将鸡肉汤混合物快速搅拌，将其搅拌到鸡肉和蔬菜中，然后煮沸（酱汁应立即变稠）。切成一块较厚的鸡肉之一，看看它是否煮熟。 If still pink, reduce to a simmer, cover, and cook a few minutes more. Serve immediately, sprinkled with the peanuts and scallion greens.

Serve the chicken withBasic White Rice.

(21 ratings) Read Reviews

节省to Recipe Box

添加食谱注释

节省d 添加到列表中

添加到列表中

添加食谱注释

Reviews

Rate or Review

Reviews (19 reviews)

Dabendan| 07/25/2021

always delicious
J_aime_la_Poutine| 05/02/2021

简单可口！
Krispie| 05/26/2017

I didn't have hot dried chili peppers - mine were mild - so perhaps that's where I went wrong however, this was totally lacking in flavor. I will probably not make this again.
Bkfromchicago| 05/04/2017

This was very tasty; my family enjoyed it. But I think I would like garlic and hoisin in this. I set the cooked chicken aside as recommended but the crunchy bits stuck to the pan and then I had to cook the chicken longer at the end, which overcooked the broccoli a bit. Good enough to try again though.