| Ingredients A |
|
 |
| 2 |
lbs. |
Chicken (cut into 1 inch cubes) |
|
3
|
Tbs. |
Soy Sauce
|
| 1 |
Tbs. |
Cooking Wine |
| 2 |
tsp. |
Corn Starch |
| 2+ |
tsp. |
Chili Garlic Sauce (more for extra spicy) |
| |
Dash |
Salt, pepper, sugar, crushed red pepper |
| |
|
|
| 1 |
Tbs. |
Oil |
| |
|
|
| Ingredients B |
|
| 2 |
Tbs. |
Oil |
| 2 |
tsp. |
Garlic (minced) |
| |
|
|
| Ingredients C (cut all into cubes) |
| 1 |
|
Yellow Onion |
| 2 |
|
Carrot (boiling in water for 2 minutes first) |
| 2 |
|
Zucchini (medium size) |
| 2 |
Stalks |
Celery |
| |
|
|
|
Ingredient D
|
|
| ½ |
Cup |
Cashew Nuts (or any preferred nuts) |
- Marinate Chicken Ingredients A. Set aside for at least 1 hour.
- When ready to cook, pour in 1 Tbs. of oil in the chicken marinate to coat the chicken. This allows the marinated flavor to stay with chicken as it is cooked.
- Pour in 2 Tbs. of oil in the wok, add minced garlic and pour in marinated chicken. Stir fry in high heat. Remove immediately when cooked.
- With remaining oil, brown onion, add carrot, zucchini, and celery. Stir fry until vegetable appear to be ready. Then stir in the cooked chicken. Cook for another 2 minutes. Remove from heat and sprinkle cashew nuts over the dish.
Kung Pao Chicken is best when served over rice.