The Baon Chronicles: Kung POW! Chicken

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
It’s Chinese New Year next Friday. If you noticed, the recipes I tried this week are Chinese-cuisine inspired.  I got this recipe on Pepper.ph. This recipe is suitable for the health conscious as the main ingredient is chicken breast and does not require that much oil.
I put my Kung-Fu hat on (wait.. what?!) and made my own version (Or rather, I can’t find some of the ingredients.. *teehee*). I used red chili instead of dried red chili (it turned pao to POW!); apple cider vinegar instead of shaoxing wine; balsamic vinegar instead of black vinegar; and stevia powder instead of sugar.
Crouching Potato-Hidden Teddy Bear, Scene 2, ACTION! {Pardon the crazy talk (-_-)}
Ingredients for the Chicken
  • 500g chicken breast, cubed
  • 1/4 cup red chili
  • 1/3 cup peanuts, without skin (I used 5 packets of Happy Peanuts)
  • Sliced leeks, garnish (optional)
  • Canola Oil, for sautéing (about 2 tbsp)
Ingredients for the Marinade
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger
  • 2 tsp garlic
  • 1/2 tsp salt
Ingredients for the Kung Pao Sauce
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 3 tbsp water
  • 1 tbsp cornstarch
Directions
  1. Marinate the chicken for at least 20 minutes.
  2. In a bowl, mix together all the ingredients for the sauce. Set it aside.
  3. In a wok, heat the oil and sauté the chill. Add the chicken and sauté for 3-4 minutes until almost cooked through.
  4. Add the peanuts and sauté for another minute.
  5. Add the kung pao sauce to the wok while mixing continuously.
  6. Serve.
Suggestions
  • Marinate the chicken overnight to make it more flavorful
  • If you are not that into spicy food, you may lessen the portion of red chili (ex.: 1/8 cup instead of 1/4)
  • Drink soy milk to neutralize the spiciness
See what other recipes pinterests me

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