DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
There is / was a “Chicken Breast” Throwdown going on now in the Throwdown Form. For this I decided to repeat My Kung Pao Chicken cook I did in March. I didn’t end up entering this cook as I missed the deadline cutoff time, :tsk: but here it is none the less.
Here’s a couple of pics of the Ingredients.
Recipe below:
Marinate Ingredients:
28 oz. boneless skinless chicken breast cut in 1” cubes. (2 large breasts)
1 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)
1 tbsp. light soy
2 tsp. baking soda
1 tsp. cornstarch
Sauce Ingredients:
½ cup low sodium chick stock.
5 tbsp. light soy
2 tbsp. Chinese black vinegar (I used Balsamic)
2 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)
2 tsp. dark soy.
2 tsp. Hoisin sauce (I used Oyster sauce)
2 tbsp. sugar.
1 tbsp. Samba Chili sauce
1 tsp. Fish sauce
1 tsp. cornstarch
Stir Fry Ingredients:
4 tbsp. cooking oil – divided
1 ½ tbsp. minced garlic
1 tbsp. minced ginger
½ red bell pepper diced into 1” pieces.
½ green bell pepper diced into 1” pieces.
8-10 dried chilies.
1 tbsp. Sichuan Peppercorns. (I added a pinch of red pepper flakes)
4 green onion stems (cut into 1” pieces)
½ cup roast/unsalted peanuts
2 tsp. sesame oil
In addition to the above I added the following:
½ large carrot diced into 1” pieces.
½ medium yellow onion
½ medium red onion
1 stalk of diced celery
1 ½ zucchinis diced into 1” pieces.
I diced up the chicken and stirred in the marinate.
And of course, our new dog Lady came in to see if I would share anything.
Here is the Wok out on my Gas Grill side burner. I heated it up and added in 1 tbsp of Chili Oil and 1 tbsp of Sesame Oil. I put in the marinated chicken breasts and cooked it until everything started to brown.
I removed the chicken and set it aside while I started cooking the veggies. 2 tbsp of Sesame Oil and added the diced carrot first since they would take the longest to cook. After approximately 2 minutes I then added the chili peppers, garlic & ginger.
Then the onions.
Then the bell peppers, celery.
And finally, the zucchini and the sauce.
Once they had cooked for approximately 3 minutes, I added the chicken back in and cooked for another 3 minutes. After that I added the peanuts and green onion in for the last 30 seconds.
I had previously made up some Jasmine Brown Rice and heated some of this up. Here are a few pics of everything plated up.
This was delicious and the wife thought it was “awesome!”
Thanks for looking.
Here’s a couple of pics of the Ingredients.
Recipe below:
Marinate Ingredients:
28 oz. boneless skinless chicken breast cut in 1” cubes. (2 large breasts)
1 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)
1 tbsp. light soy
2 tsp. baking soda
1 tsp. cornstarch
Sauce Ingredients:
½ cup low sodium chick stock.
5 tbsp. light soy
2 tbsp. Chinese black vinegar (I used Balsamic)
2 tbsp. Shaoxing wine. (I used Dry Cooking Sherry)
2 tsp. dark soy.
2 tsp. Hoisin sauce (I used Oyster sauce)
2 tbsp. sugar.
1 tbsp. Samba Chili sauce
1 tsp. Fish sauce
1 tsp. cornstarch
Stir Fry Ingredients:
4 tbsp. cooking oil – divided
1 ½ tbsp. minced garlic
1 tbsp. minced ginger
½ red bell pepper diced into 1” pieces.
½ green bell pepper diced into 1” pieces.
8-10 dried chilies.
1 tbsp. Sichuan Peppercorns. (I added a pinch of red pepper flakes)
4 green onion stems (cut into 1” pieces)
½ cup roast/unsalted peanuts
2 tsp. sesame oil
In addition to the above I added the following:
½ large carrot diced into 1” pieces.
½ medium yellow onion
½ medium red onion
1 stalk of diced celery
1 ½ zucchinis diced into 1” pieces.
I diced up the chicken and stirred in the marinate.
And of course, our new dog Lady came in to see if I would share anything.
Here is the Wok out on my Gas Grill side burner. I heated it up and added in 1 tbsp of Chili Oil and 1 tbsp of Sesame Oil. I put in the marinated chicken breasts and cooked it until everything started to brown.
I removed the chicken and set it aside while I started cooking the veggies. 2 tbsp of Sesame Oil and added the diced carrot first since they would take the longest to cook. After approximately 2 minutes I then added the chili peppers, garlic & ginger.
Then the onions.
Then the bell peppers, celery.
And finally, the zucchini and the sauce.
Once they had cooked for approximately 3 minutes, I added the chicken back in and cooked for another 3 minutes. After that I added the peanuts and green onion in for the last 30 seconds.
I had previously made up some Jasmine Brown Rice and heated some of this up. Here are a few pics of everything plated up.
This was delicious and the wife thought it was “awesome!”
Thanks for looking.
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