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Recipe: Kung Pao Chicken
Mar. 7th, 2014 07:46 amPretty sure that this is not what most authentic restaurants would describe as Kung Pao Chicken, but hey! It's tasty, and that's what the recipe claimed it was. Originally.
It *is* dairy-free and soy-free, since it uses substitutes for what the recipe originally called for: soy sauce and Catalina dressing.
Ingredients
5 c. broccoli pieces, about 2 large stalks
1/4 c. Catalina dressing OR all of Sub1, divided
1/4 c. creamy peanut butter
2 Tbsp. soy sauce OR all of Sub2
2-3 tsp. Sriracha chili sauce
3 cloves garlic, minced
1 Tbsp. minced gingerroot
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
Sub1, Catalina dressing substitute
1/4 c. sugar
1/2 tsp. salt
1 dash paprika
1/8 tsp. chili powder
1/8 tsp. dry mustard
1/8 c. cider vinegar
1/6 c. ketchup
1/4 c. corn oil
Sub2, Soy sauce substitute
1 packet beef bullion (+ 1 tsp. salt if sodium-free)
1 Tbsp. red wine vinegar
1 tsp. balsamic vinegar
2 tsp. molasses
Directions
Start rice cooking.
Steam broccoli 5 min. or until crisp-tender. If using broccoli stems, steam stems for an additional five minutes before florets.
Meanwhile, mix 2 Tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended.
Cover broccoli to keep warm; reserve steaming water. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet. Add 1/4+ c. water from broccoli steamer as necessary.
Add broccoli to chicken mixture and fold in. Serve with rice.
It *is* dairy-free and soy-free, since it uses substitutes for what the recipe originally called for: soy sauce and Catalina dressing.
Ingredients
5 c. broccoli pieces, about 2 large stalks
1/4 c. Catalina dressing OR all of Sub1, divided
1/4 c. creamy peanut butter
2 Tbsp. soy sauce OR all of Sub2
2-3 tsp. Sriracha chili sauce
3 cloves garlic, minced
1 Tbsp. minced gingerroot
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
Sub1, Catalina dressing substitute
1/4 c. sugar
1/2 tsp. salt
1 dash paprika
1/8 tsp. chili powder
1/8 tsp. dry mustard
1/8 c. cider vinegar
1/6 c. ketchup
1/4 c. corn oil
Sub2, Soy sauce substitute
1 packet beef bullion (+ 1 tsp. salt if sodium-free)
1 Tbsp. red wine vinegar
1 tsp. balsamic vinegar
2 tsp. molasses
Directions
Start rice cooking.
Steam broccoli 5 min. or until crisp-tender. If using broccoli stems, steam stems for an additional five minutes before florets.
Meanwhile, mix 2 Tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended.
Cover broccoli to keep warm; reserve steaming water. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet. Add 1/4+ c. water from broccoli steamer as necessary.
Add broccoli to chicken mixture and fold in. Serve with rice.
