• NYT E-Z Dinner - 12

    From Dave Drum@1:18/200 to All on Tue Jan 23 19:22:19 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Kung Pao Chicken
    Categories: Poultry, Chilies, Herbs
    Yield: 4 servings

    1 lb Boned, skinned chicken; in
    - 1/2" chunks
    3 tb Soy sauce
    2 ts Cornstarch
    Salt & ground black or
    - Sichuan pepper
    1 1/2 tb Chinkiang (black) vinegar or
    - balsamic vinegar
    2 ts Sugar
    1/4 c Neutral oil
    1/2 c Small dried red chilies

    Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon
    cornstarch, and a big pinch of salt and pepper in a bowl
    until evenly coated. Let sit while you prepare the

    Stir the vinegar, sugar, remaining 2 tablespoons soy
    sauce and 1 teaspoon cornstarch in a small bowl.

    Combine the oil and chiles in a wok or large nonstick
    skillet, and set over medium heat. When the chiles start
    to sizzle and brown, about 15 seconds, push them to one
    side of the pan. Add the chicken to the other side all
    at once and spread in a single, even layer. Cook,
    without moving the pieces, until the bottoms are dark
    golden brown, 3 to 5 minutes. If the chiles start to
    blacken, put them on top of the chicken so that they
    don’t burn.

    Using a large spatula, flip the chicken in portions.
    Cook just until the meat almost loses all of its
    pinkness, 1 to 2 minutes more. Stir the sauce and pour
    it into the pan. Stir until the sauce thickens and
    slicks the chicken evenly. Immediately transfer to a
    plate and serve hot.

    Recipe from: Pearl Han and Grace Han

    Adapted by: Genevieve Ko

    Yield: 4 servings

    ECIPE FROM: https://cooking.nytimes.com

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