Thursday, February 19, 2015

Kung Pao Shrimp or Chicken


OK, not my best photo but definitely a wonderful recipe!  And another "oh-so-easy!"

I had just happened to pick up a jar of Chinese five-spice powder a while back and had never used it (a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds).  I will say, if you are going to make this recipe, splurge! and buy a jar.  It has such a unique flavor and really makes the difference.

I halved the recipe since there was just the two of us.  Too bad.  We both would have eaten more and it would have been nice to have had leftovers!

I served it over rice with a couple of potstickers on the side.

KUNG PAO SHRIMP or CHICKEN (4 servings)

1 pound medium shrimp, peeled and deveined, or 1 pound of skinless, boneless chicken breasts, cut into bite-sized cubes
1 tsp Chinese five-spice powder\
1 tsp oyster sauce (found in the Asian aisle of your local grocer)
1 Tbsp rice wine vinegar
2 tsp sesame chili oil (I used 1/2 part sesame oil and 1/2 part chili oil)
1 small sweet onion, sliced
1 sweet pepper (red, yellow, orange), sliced
2 tsp grated or finely minced fresh garlic
2 cups snow peas, trimmed (cut in half on the diagonal, if desired)
2 Tbsp chopped peanuts, or more to taste

In a small bowl, toss the shrimp or chicken with the five-spice powder and cornstarch.  In another small bowl, mix the oyster sauce, rice wine vinegar, and 2 Tbsp water.

In a large skillet, heat the sesame chili oil over medium-high.  Add the onion, pepper, ginger, and 1 Tbsp water and stir-fry until vegetables are softened, 2-3 minutes.  Add the shrimp and cook 2 minutes (if using chicken, saute the chicken first and then the vegetables).  Add the snow peas and sauce.  Cook until the shrimp are opaque in the center and the sauce thickens, 2-3 minutes.  Garnish with the peanuts.

Recipe Source: Everyday with Rachel Ray, March 2015, Supplement insert, p. 6

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