![]() ![]() Sichuan cuisine is characterized by its bold, pungent, spicy flavors from garlic, chili peppers, and Szechuan peppercorn. Kung Pao Chicken is a classic dish from the Sichuan Province in China that has become a household name in the United States. Budget friendly: Feed the entire family for the fraction of dining out with the bonus of customizing the heat and veggies just how you like.JUICY and so TENDER: You will LOVE the texture of the chicken – just like juicy, authentic chicken from your favorite Chinese restaurants! The marinade utilizes the easy restaurant velveting technique of adding baking powder to produce smooth, tender, melt-in-your-mouth chicken that makes you will have to taste to believe.Flavor! The Kung Pao sauce is an explosion of layers of flavor made from oyster sauce, soy sauce, chicken broth, rice wine, toasted sesame oil, Szechuan peppercorns, chili peppers and aromatic garlic and ginger.Nutritious: This Kung Pao Chicken recipe boasts lean chicken breasts and veggies, little sugar and is stir fried rather than fried to create a nutritious yet satisfyingly chicken dinner everyone will clamor for.The veggies are also completely flexible as well – perfect for using up leftover veggies! Versatile: You can use chicken breasts or chicken thighs or even swap the chicken with beef, pork or shrimp.You can even swap the chili peppers for Asian chili sauce so it’s easier to add heat to taste or add to individual servings. Custom spice level: You can keep this Kung Pao Chicken 100% family friendly by leaving out the chili seeds or make it as spicy as you like by adding more to taste. ![]() So, please don’t cheat yourself out of this sensational recipe! While the chicken is “marinating,” you chop your veggies, and whisk the sauce ingredients together – that’s it – the actual cooking time is less than 15 minutes!
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