I've had a couple people ask for this recipe lately so I figured I better get it up here. I know, I know, it's been over a year since I've posted anything...what can I say, life is busy!
This recipe is apparently an authentic dish from China as it from the father of a guy in our old ward, who is originally from China. Chris started making the tofu version all on his own to be a sweetheart and even he, a total meat lover, says it's delicious with the tofu.
And just FYI, you might want to read the notes at the bottom before starting;)
Kung Pao Chicken or Kung Pao Tofu
1 tbsp vegetable oil, approximately
3 chicken breasts, cubed OR 1, 1 lb container firm or extra firm tofu cubed
4-5 celery stalks, cut in chunks
1 green pepper, cut in chunks
1 red pepper, cut in chunks
1 large onion, cut in chunks
3 garlic cloves, coarsely chopped
2 tbsp Srirachi Chili Garlic sauce + 1 tbsp Srirachi Chili Garlic sauce (can use more to taste)
2 tbsp soy sauce + 2 tsp soy sauce
1/2 cup peanuts or cashews, coarsely chopped
Over medium heat add vegetable oil to a large wok or fry pan and when warm add the garlic. When you can start to smell the garlic add 2 tbsp of the Srirachi Chili Garlic sauce.
IF making Kung Pao Chicken:
Increase heat slightly and add the chicken pieces stirring so chicken gets cooked on all sides. After a minute or so add the 2 tbsp soy sauce. Continue cooking and stirring until the outsides of the chicken look done (it's okay if the chicken is not cooked through all the way at this point). Remove the chicken from the pan.
IF making Kung Pao Tofu:
Increase heat slightly and add the tofu pieces stirring so the tofu gets cooked on all sides. After a minute or so add the 2 tbsp soy sauce. Continue cooking and stirring until the outsides of the tofu look done. Remove the tofu from the pan.
For both Kung Pao Chicken and Kung Pao Tofu:
Add the chopped vegetables, 2 tsp of soy sauce and 1 tbsp of the Srirachi Chili Garlic sauce (more to taste if you want an even spicier dish or you can omit it completely if you don't want the dish to be as spicy) to the pan. Cook for 5-7 minutes, until the vegetables start to become tender, stirring constantly.
Add the chopped nuts and the chicken OR tofu to the vegetables and continue to cook for another 2-3 minutes or until desired tenderness of the vegetables.
Serve over rice.
*Note: Use vegetable, canola or peanut oil and not olive oil when making Chinese food as the flavour of vegetable, canola and peanut oils go better with Chinese food and they have a higher smoke point (point when an oil / fat begins to smoke and produces a bitter taste). As stir-frying usually involves cooking at higher heats the smoke point is important to keep in mind.
*Note: Vegetables should be cut in approximately the same size/shape as the chicken (for future reference we were told that in Chinese cooking vegetables and meat should always be cut the same: if the chicken is cut in strips the veggies should be julienned, if the chicken is cubed the veggies should also be cubed)
*Note: You don't want to cook this dish too long as you don't want the vegetables to be tender, but still slightly crisp.
*Note: The chicken is removed from pan while cooking the vegetables so the meat doesn't dry out but remains moist.
*Note: The Srirachi Chili Garlic sauce can be found at Macey's, Sunflower Market, Winco or pretty much any Asian Market. I'll have to check Wal-Mart next time we go!*Note: You can use any chili sauce really as long as it's an Asian type chili sauce and not a Mexican chili sauce if that makes sense.
3 chicken breasts, cubed OR 1, 1 lb container firm or extra firm tofu cubed
4-5 celery stalks, cut in chunks
1 green pepper, cut in chunks
1 red pepper, cut in chunks
1 large onion, cut in chunks
3 garlic cloves, coarsely chopped
2 tbsp Srirachi Chili Garlic sauce + 1 tbsp Srirachi Chili Garlic sauce (can use more to taste)
2 tbsp soy sauce + 2 tsp soy sauce
1/2 cup peanuts or cashews, coarsely chopped
Over medium heat add vegetable oil to a large wok or fry pan and when warm add the garlic. When you can start to smell the garlic add 2 tbsp of the Srirachi Chili Garlic sauce.
IF making Kung Pao Chicken:
Increase heat slightly and add the chicken pieces stirring so chicken gets cooked on all sides. After a minute or so add the 2 tbsp soy sauce. Continue cooking and stirring until the outsides of the chicken look done (it's okay if the chicken is not cooked through all the way at this point). Remove the chicken from the pan.
IF making Kung Pao Tofu:
Increase heat slightly and add the tofu pieces stirring so the tofu gets cooked on all sides. After a minute or so add the 2 tbsp soy sauce. Continue cooking and stirring until the outsides of the tofu look done. Remove the tofu from the pan.
For both Kung Pao Chicken and Kung Pao Tofu:
Add the chopped vegetables, 2 tsp of soy sauce and 1 tbsp of the Srirachi Chili Garlic sauce (more to taste if you want an even spicier dish or you can omit it completely if you don't want the dish to be as spicy) to the pan. Cook for 5-7 minutes, until the vegetables start to become tender, stirring constantly.
Add the chopped nuts and the chicken OR tofu to the vegetables and continue to cook for another 2-3 minutes or until desired tenderness of the vegetables.
Serve over rice.
*Note: Use vegetable, canola or peanut oil and not olive oil when making Chinese food as the flavour of vegetable, canola and peanut oils go better with Chinese food and they have a higher smoke point (point when an oil / fat begins to smoke and produces a bitter taste). As stir-frying usually involves cooking at higher heats the smoke point is important to keep in mind.
*Note: Vegetables should be cut in approximately the same size/shape as the chicken (for future reference we were told that in Chinese cooking vegetables and meat should always be cut the same: if the chicken is cut in strips the veggies should be julienned, if the chicken is cubed the veggies should also be cubed)
*Note: You don't want to cook this dish too long as you don't want the vegetables to be tender, but still slightly crisp.
*Note: The chicken is removed from pan while cooking the vegetables so the meat doesn't dry out but remains moist.
*Note: The Srirachi Chili Garlic sauce can be found at Macey's, Sunflower Market, Winco or pretty much any Asian Market. I'll have to check Wal-Mart next time we go!*Note: You can use any chili sauce really as long as it's an Asian type chili sauce and not a Mexican chili sauce if that makes sense.
Enjoy!
