It’s been a long time since I cook Western-style Kung Pao chicken.I bought few packet of premixed “Lee Kum Kee” Kung Pao chicken sauce last year and still sitting in my pantry.In my opinion,a ready premixed sauce is really great and easy to cook Kung Pao chicken rather than to order from Chinese restaurant or make your own sauce from scratch.
I excerpt this information from wikipedia to differentiate westernize Kung Pao and traditional Sichuan Kung Pao;The original Sichuan version of Kung Pao chicken, uses chicken as its primary ingredient.The most important component of the dish is handfuls of the Sichuan peppercorns .While Westernized versions, usually called “Kung Pao chicken,” commonly consist of diced marinated chicken stir-fried with skinless unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, oyster sauce, and chili peppers.Here is my easy and simple dish; Kung Pao Chicken.
2 whole boneless chicken breast ( diced)
2 carrot (peel and diced)
2 pc broccoli stump (peel and diced)
1 cup can water chestnut(diced)
1/2 lb roasted peanut
3-4 cloves garlic (minced)
4 tbsp corn flour(DIVIDED)
2 tbsp water
1 tbsp soy sauce
4-5 dried red pepper
1 tbsp salt
1 tbsp sugar
1 pack Lee Kum Kee “Kung Pao chicken sauce”
2 tbsp oil
1:Marinate diced chicken breast with 2 tbsp corn flour and soy sauce for 5 minutes,set aside.
2:Prepared wok at high heat,add in oil,garlic and dried red pepper ,stir-fry until aromatic,then add in marinated diced chicken.Sauteed for 1 minute,then stir in Kung Pao chicken sauce , corn flour dissolve with water; toss and stir until it thickens into a glaze .
3:Add in sugar,salt ,diced water chestnut,broccoli stump and diced carrot.Stir and mix all the ingredients well for another 2 minutes before remove from heat.Adjust your taste before remove from heat.
3:Sprinkle some roasted peanut on the dish . Serve warm with rice.
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