Kung Pao Chicken
My favorite recipe for Kung Pao Chicken (or shrimp) includes diced carrots, water chestnuts, celery, peanuts and my knock-'em-dead Kung Pao Sauce.
2 pounds of chicken breast, sliced thinly into 1" x 2" strips, about 1/4" thick and marinated*
1 cup diced carrots. (The frozen variety is fine.)
1 cup sliced water chestnuts
1 cup sliced celery
1/4 cup dry roasted peanuts
**1/4 cup green onion heads (the white root part of green onion, cut into 1/4" pieces)
2 ounces Sweet Chili Sauce
2 ounces Soy Sauce Blend
1 ounce Corn Starch Slurry
Flash cook the chicken in 350 degree oil until it gains an even white color, stirring often to prevent burning. Remove from oil and drain. While Chicken is draining, heat about 2 ounces of oil in your wok. When oil is hot, add chicken and all vegetables, stirring until all vegetables are evenly coated. Add sauce, bring to boil, then add corn starch, stirring quickly until meat and vegetables have achieved a shiny glaze. Toss in peanuts, and serve over rice.
Best Practice: Add the peanuts absolutely last, after having cooked all the other ingredients, to prevent them from becoming soggy.
*Marinade is 1 cup corn starch, 1 cup water, 1 teaspoon salt, 1 teaspoon white pepper, 1 egg, 2 ounces of oil**Green Onion Heads are optional.
Spicy Thai Slow Cooker Chicken
• • 2 tsp powdered sugar
• ½ tsp paprika
• ½ tsp dry mustard
• salt to taste
• 1/2-c. currant jelly, melted
• 1/4-c. fresh lemon juice
• 1-c. walnut oil
• 1Tbsp cider vinegar, I used rice vinegar
• 1 tablespoon Thai chili paste, or more to taste
• 1 tablespoon ginger garlic paste
• 2 tablespoons peanut butter
• 6 pieces skinless boneless chicken (such as breast halves and thighs)
1. Stir together the all ingredients in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.