Kung Pao Chicken

Adjust the crushed red pepper to your preferred spice level. Christine says, “Always use fresh broccoli in this recipe.”

Ingredients

1/3 cup
water

4 tbsp
soy sauce

2 tbsp
cornstarch

2 tbsp
dry sherry

2 tsp
sugar


2
boneless, skinless, chicken breasts, cubed

1 tbsp
cornstarch

4 tbsp
peanut oil

1/2 tsp
dried red chili flakes


5
green onions, chopped

2
garlic cloves, minced

1/2 tsp
ginger

3 cups
broccoli

1/2 cup
peanuts

Directions

Blend first five ingredients, set aside.

Coast chicken with cornstarch. Heat 2 tbsp oil in wok or large skillet. Add pepper flakes and cook until blackened. All chicken and cook about 3 minutes or until done. Remove and set aside.

Add 2 tbsp oil to wok. Add green onions, garlic, and ginger and stir fry one minute. Add broccoli and stir-fry about 2 minutes. Stir sauce and add to wok. Cover and cook until sauce thickens. Mix in chicken and peanuts and heat through. Serve with rice.

Mar 18, 2009
| main course, chicken, spicy, chinese

Chinese Plum Chicken

Straight out of a magazine, folks! Zesty and spicy—a smidge on the hot side. Very easy to prepare.

Ingredients

4
skinned, boned chicken breasts

1/4 cup
minced onion

2 tbsp
lemon juice

2 tbsp
soy sauce

1/2 tsp
dry mustard

1/4 tsp
ground ginger

1/4 tsp
crushed red pepper

1 jar
plum sauce (8.5 oz)

Directions

Place chicken in an 11x7x2-baking dish. Combine onion and the next 6 ingredients, stir well, and pour over chicken.

Bake, uncovered, at 350 for 50 minutes or until chicken in done, basting occasionally with plum sauce mixture.

Mar 17, 2009
| main course, chicken, spicy, chinese

Christine is awesome. Here are a few of her incredible recipes (and some of our friend’s recipes as well!)

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