Chinese, Kung Pow Chicken Recipe.

[jeff]

This recipe makes 2 batches and should feed around 4 people if served with rice.

1 LBS Dark Meat Chicken we like thighs
1 green pepper cubed into 1/4 inch sized pieces
1 red pepper cubed into 1/4 inch sized pieces
1 small jalapeno diced small
1 carrot diced into small 1/8 inch sized cubes
2 celery pieces diced into 1/8 inch sized cubes
1/4 small onion diced into 1/4 inch pieces
3 cloves of garlic minced
3/4 cup of peanuts

1 tsp Soy Sauce
1 tsp dark Soy Sauce
1 TBS and 1 tsp Oyster sauce
1 TBS Chili sauce
1 tsp rice vinegar
1 TBS rice wine
1 tsp sugar

Corn starch slurry
1 TBS corn starch and
1/4 cup of water.

2 TBS of oil for cooking.

Start off by mixing

soy sauce, dark soy sauce, oyster sauce, chili sauce, vinegar, rice wine, and sugar together in a bowl.

Cut the chicken meat into small 1/2 inch cubes then allow to sit in the marinade while you prepare the rest of the ingredients

Mince the garlic and set aside.

In a bowl cut up all of the veggies and set aside.

Heat a pan then add some oil. Once the oil is hot, add in half of the garlic.
As soon as the the garlic puts off a nice smell, around 10 seconds, add half of the chicken. Stir the chicken so it cooks evenly, once the chicken is about halfway cooked, add in half of the veggies. Keep cooking until the chicken is fully cooked. Once the chicken is fully cooked. Remix the corn starch slurry and add half of it to the pan. stir for about 10 seconds then plate.

Repeat for the 2nd batch.

Serve with a side of rice.

If you want a stronger flavor for the chicken, allow it to sit in the marinade longer. 30-60 minutes should do just fine.

[jeff]

...