The Kung Pao chicken is yummy, but it's a bit too spicy for my taste. I had it with a glass of milk last night and it was just acceptable. Of course, I have to mention that when it comes to spice, I am a complete wuss and do not like any. You can up the amount of sriracha used in this recipe, if this is too tame for you...
Kung Pao Chicken
- 3 boneless, skinless chicken breasts (raw), cut into small cubes
- salt & pepper
- 2 tbsp of garlic, minced
- 2 tbsp of sesame oil
- 1 bag of frozen green beans (500 g/1 lbs)
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp chili paste (I use Batak's "Mild")
- 1 tsp corn starch
- 2 tbsp honey (the original recipe called for less, but I prefer it sweeter)
- basmati rice, prepared (I use 1 cup of rice, two cups of water and 1/2 tsp of salt; mix rice and water, bring to a boil. Cover and simmer on lowest setting for 7 minutes, then remove from heat and let stand for 20 minutes.)
- Optional: peanuts or cashews nuts to sprinkle on top
Salt and pepper the chicken cubes. Set aside.
In a wok, ad 1 tbsp of garlic and 1 tbsp of sesame oil. Heat the wok to high, but be careful not to burn the garlic. Add the chicken, stir and fry on high flame until cooked through a slightly golden. Add salt and pepper. Remove the chicken from pan. To the same pan, add the remaining 1 tbsp of garlic and 1 tbsp of sesame oil, and stirfry and frozen beans until hot.
In the meantime, mix the soy sauce, the sriracha, the chili paste, the corn starch and the honey in a small bowl.
Add the chicken to the beans, then pour the sauce over top. Stirfry until everything is nice and hot. Serve over the rice, with the cashews sprinkled on top.