Kung Pao Chicken
In Manhattan, Brenda lived in the same apartment building all 10 years. She had 2 jobs, both in finance, the last one within walking distance of her apartment. She ate at the same restaurants, only venturing out if it was with someone whose palate she trusted. She had 4 running routes she’d rotate between. This is all to say, everyone knows Brenda as a creature of habit.
When this red-headed creature uprooted her life to small-town Victor, ID, she left behind a plethora of culinary cuisines. She once told me one of the things she misses the most about living and working in NYC is how easily good food can be delivered to you within minutes. Especially Asian food, for dinner…even if that meal meant you were working late and eating at your desk.
She never made Asian food while we lived together, so it’s been highly entertaining to hear her stories of experimenting in the kitchen to recreate her favorite NYC dishes. This is one of those recipes.
Kung Pao Chicken
Marinade
Combine in a non-reactive bowl:
2 tsp soy sauce
2 tsp apple cider vinegar
2 tsp corn starch
3/4 tsp baking soda
Stir sauce and add:
1 lb chicken breast, cut into 1/2" cubes
Mix well. Cover and refrigerate 30 minutes.
Sauce
In a separate bowl, combine and set aside:
3 tsp soy sauce
1 tsp apple cider vinegar
1/4 cup chicken broth
1 tsp sugar
1 tsp corn starch
1 tsp chili garlic sauce
1/2 tsp garlic powder
1/2 tsp ground ginger
Heat skillet to medium, add:
2 Tbsp oil
Marinated chicken
Cook, stirring frequently, until chicken is cooked through (internal temperature of 165F), 7-10 min.
Then add:
Sauce mixture
1/2 cup roasted peanuts
1/4 cup green onions, chopped
Continue to cook until sauce has thickened, 2-3 minutes. Serve hot.
Brenda’s Tips:
Serving Size: 4 servings
Delicious over steamed rice or Vegetable Lo Mein.
When non-reactive is recommended, use bowls/pans that are glass, true stainless steel, ceramic coated or even most plastics. Avoid anything made out of copper, aluminum or cast iron. This is usually necessary for any highly acidic recipe. The vinegar in the marinade could react with the metal and affect the flavor.
