Kung Pao Chicken
November 24th 2014
Kung Pao Chicken
Ingredients:
1tsp fresh grated ginger
salt and pepper
sesame seeds
1 head of broccoli, chopped bite size
5 green onion, sliced
10 chives, diced
1 jalapeño, sliced in circles
1 cup long grain rice
2 1/4 cup chicken broth, low sodium (this is to cook the rice in, but you could use water)
dash of paprika
1 TBSP butter
2 chicken breasts, cut into cubes
2 tbsp peanut oil
1/4 cup dry roasted peanuts for topping
1/4 white wine (I used some of the Albarino that I drank with dinner. it was sad to have to pour some in this dish because the wine was so good to drink but it was also good in the dish)
Mix together following ingredients for sauce:
2 tbsp hoisin sauce
1 tbsp worsteshire
1 tbsp minced garlic
1.5 tbsp chili garlic sauce
1/8 cup stir fry sauce
dash of ginger powder or fresh ginger
Dash of salt and pepper to taste
Directions:
1. Chop everything, including the chicken, preparing to toss everything into the pan or wok.
2. Boil rice with butter, paprika and chicken broth according directions
3. In a large pan or wok, heat peanut oil over medium high heat.
4. Add jalepeno pieces for about 4 minutes - they should almost begin to fry. remove
5. Add broccoli and 1 tsp soy sauce with salt and pepper for about 4-5 minutes. Remove broccoli
6. Deglaze pan with wine. Add chicken with fresh ginger and 1 tbsp sauce. Cook about 4 minutes
7. Add rest of sauce and all other ingredients back to the pan. Cook together for 5 minutes
8. Serve over rice and add peanuts and sesame seeds on top for serving
Wine Selection for the dish was spot on!
Mano Y Mano
Albarino
2013
Lodi, California
One of my Club W wines
~Julianne
Kung Pao Chicken
Ingredients:
1tsp fresh grated ginger
salt and pepper
sesame seeds
1 head of broccoli, chopped bite size
5 green onion, sliced
10 chives, diced
1 jalapeño, sliced in circles
1 cup long grain rice
2 1/4 cup chicken broth, low sodium (this is to cook the rice in, but you could use water)
dash of paprika
1 TBSP butter
2 chicken breasts, cut into cubes
2 tbsp peanut oil
1/4 cup dry roasted peanuts for topping
1/4 white wine (I used some of the Albarino that I drank with dinner. it was sad to have to pour some in this dish because the wine was so good to drink but it was also good in the dish)
Mix together following ingredients for sauce:
2 tbsp hoisin sauce
1 tbsp worsteshire
1 tbsp minced garlic
1.5 tbsp chili garlic sauce
1/8 cup stir fry sauce
dash of ginger powder or fresh ginger
Dash of salt and pepper to taste
Directions:
1. Chop everything, including the chicken, preparing to toss everything into the pan or wok.
2. Boil rice with butter, paprika and chicken broth according directions
3. In a large pan or wok, heat peanut oil over medium high heat.
4. Add jalepeno pieces for about 4 minutes - they should almost begin to fry. remove
5. Add broccoli and 1 tsp soy sauce with salt and pepper for about 4-5 minutes. Remove broccoli
6. Deglaze pan with wine. Add chicken with fresh ginger and 1 tbsp sauce. Cook about 4 minutes
7. Add rest of sauce and all other ingredients back to the pan. Cook together for 5 minutes
8. Serve over rice and add peanuts and sesame seeds on top for serving
Wine Selection for the dish was spot on!
Mano Y Mano
Albarino
2013
Lodi, California
One of my Club W wines
~Julianne
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