Hunan Kung Pao
Nutrition :
220 calories,
4.2 stars -
based on 359 reviews
Yield : 4 servings
Ingredients
-
4 skinless, boneless chicken breast halves - cut into 1 inch cubes20 peeled and deveined large shrimp (21 to 30 per pound)4 teaspoons soy sauce4 teaspoons rice wine2 teaspoons sesame oil1 tablespoon cornstarchΒ½ cup vegetable oil, divided4 cloves garlic, minced16 dried red chile peppers, cut in half2 teaspoons Szechuan peppercorns1 red bell pepper, sliced1 green bell pepper, slicedΒΌ cup dark soy sauce2 tablespoons rice wine2 teaspoons white sugar1 cup salted peanuts4 green onions, cut into 3 inch lengths2 dashes sesame oil, or to taste
Directions
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Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
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