Kung Pao Chicken (Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE)

Description

Source: Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE

There are several ideas for how this chicken dish was named. Some say it was for a Chinese general who accidentally knocked a jar of chiles into his chicken stir-fry. It sure has become a spicy favorite all over the world! Since the chicken and vegetables are cut small and sautéed at very high heat in a small amount of oil, this meal is ready in no time. If you don't like it as spicy as I do, just choose the amount of pepper that's right for you.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into thin strips, 3 to 4 inches long
• 2 tablespoons rice vinegar
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 tablespoons reduced-sodium chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons peanut or vegetable oil
• 1 (1/2-inch) piece fresh ginger, peeled, sliced, and smashed
• 1 1/2 tablespoons minced garlic
• 1/4 to 1/2 teaspoon crushed red pepper
• 3 green onions, sliced diagonally, bottom and top parts separated
• 1 (8-ounce) can bamboo shoots, drained
• 1 small red bell pepper, seeded and julienned
• 1/3 cup unsalted roasted cashews or peanuts
• Steamed white rice, for serving

Directions

1. In a medium mixing bowl, combine the chicken strips and the ingredients for the marinade.
2. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
3. For the sauce, combine 3 tablespoons of the chicken broth, soy sauce, rice vinegar, sugar, and hoisin sauce in a small mixing bowl.
4. Set aside.
5. Combine the remaining 2 tablespoons of chicken broth and the cornstarch in another small mixing bowl, whisking to combine.
6. Set aside.
7. Heat the oil in a large skillet over high heat.
8. Carefully add the ginger and garlic and cook, stirring constantly, for 30 seconds (When stir-frying, the oil should be very hot, but not smoking. Be careful that it doesn't splash out of the skillet while stirring).
9. Add the crushed red pepper and the chicken, discarding the extra marinade.
10. Cook, stirring, for about 3 minutes.
11. Add the green onion bottoms, the bamboo shoots, and the red bell pepper.
12. Cook and additional minute, stirring constantly.
13. Stir in the chicken broth-soy sauce mixture and bring to a boil.
14. Add the chicken broth-cornstarch mixture and cook, stirring until the sauce boils and thickens.
15. Add the cashews or peanuts and stir to coat.
16. Remove from the heat and garnish with green onion tops.
17. Serve hot over steamed rice.

YIELD: 4 to 6 servings