It is probably a little of each.
Here is my healthier incarnation of Wolfgang Puck's Kung Pao Chicken. How is my recipe different? I added more veggies, baked the chicken, skipped the deep frying of the peanuts and increased the proportions of the sauce.
Kung Pao Chicken
|My Secret Weapon: Red Pepper Packets|
1 Tablespoon rice vinegar
1 Tablespoon oil
1 Tablespoon soy sauce
1/2 teaspoon salt
1 Tablespoon corn starch
2-3 bonelees skinless breast halves
1/3 cup light soy sauce
1/2 cup rice vinegar
1/4 cup sugar
1/4 cup hosin sauce
4 tablespoons chicken stock
2 Tablespoons cornstarch
Stir Frying Veggies:
1 Tablespoon oil
4 dried red chiles (remove the stem and cut in half)
1/2 inch piece ginger root, peeled & grated
1 clove garlic, minced
1/2 cup red onion, diced
4+ cups chopped vegetables, including but not limited to celery, red, orange & green bell peppers, broccoli...)
1 can (8 oz) sliced water chestnuts, drained
1/2 cup dry roasted peanuts
Cut the chicken into bite sized pieces. Toss chicken together with the marinade in a quart zip bag. Marinate in the refrigerator for 30 minutes.
Meanwhile, chop vegetables, gather sauce ingredients and preheat the oven to 450.
Drain the marinade from the chicken. Bake the chicken for 10 minutes at 450.
While the chicken is baking, begin to stir fry the vegetables, chiles, garlic and ginger root until the garlic is aromatic and the vegetables are a bright color. Stir in the sauce ingredients, the water chestnuts and the baked chicken. Lower the heat to low and cook until the sauce is shiny and thick. Stir in the peanuts.
Serve over rice.
|Kung Pao Chicken-- Erica Style|