Dee’s Kung Pao Chicken

Serves 4

This dish can be made with chicken or tofu

What you’ll need:

For the marinade

2 Tablespoons soy sauce or tamari

1 Tablespoon dry sherry or Chinese rice wine

2 teaspoons cornstarch

1 Tablespoon maple syrup

For the Sauce

1 Tablespoon balsamic vinegar or Chinese black vinegar

2 Tablespoons soy sauce or tamari

1 Tablespoon Hoisin sauce (good quality)

1 Tablespoon toasted sesame oil

2 Tablespoons sugar or to taste

1 Tablespoon corn starch

1 teaspoon crushed red pepper flakes (use less for mild)

1 ½ to 2 inch piece of fresh ginger, peeled and chopped

1/3 cup water

1 Tablespoon fermented bean paste or chili bean sauce

For the stir-fry

16 oz. medium firm sprouted organic tofu, cut into 1 inch pieces

If using chicken, use ½ pound chicken thighs and cut into bite-sized pieces

5 to 6 Tablespoons of cornstarch to coat the tofu

1 ½ Tablespoons vegetable oil

1 red and 1 yellow bell (sweet) pepper, cut into bite sized pieces

1 stalk celery, halved lengthwise and sliced into bite-sized pieces

3 cloves garlic, chopped

5 scallions, white and green parts, sliced into 1 inch pieces

½ cup whole roasted peanuts or cashews

 

Steps:

1. Mix marinade ingredients together in a small bowl until cornstarch is dissolved.
2. Transfer tofu (or chicken) pieces to a large Ziploc baggie and add marinade. Rotate the bag to coat all the tofu. Marinate at room temp for 15 t0 20 minutes.
3. Meanwhile prepare all your veggies after they have been washed well and set aside.
4. Sauce: In a medium bowl, mix sauce ingredients until cornstarch is dissolved.
5. Coating the tofu with cornstarch: When the tofu has marinated, open a corner of the bag and drain the liquid, discarding it. Add cornstarch, a Tablespoon at a time and gently toss the bag to coat the tofu as evenly as possible.
6. Using a large skillet or well-seasoned wok, heat a small amount of oil over medium heat until oil is hot. Add the tofu with your hands shaking off excess cornstarch. Let fry without moving for 1 to 2 minutes until the bottom turns golden. Turn tofu over to brown the other side.
7. Remove tofu from the pan and place on a plate. Set aside.
8. Veggies: Add a little more oil to the pan. When oil is hot, add the veggies and stir fry. I prefer to stir fry the veggies individually (pepper, then celery, then scallions) but if you want to do them all at once, that’s OK too.
9. Remove veggies from the pan. Add the sauce and stir over medium high heat until fragrant and glistening. If the sauce is too thick, add a few Tablespoons of water.
10. Add the veggies back into the pan with sauce and stir to coat. Now add the tofu (or chicken) and gently coat with sauce. Add peanuts or cashews.
11. Garnish with cilantro leaves and serve hot with steamed rice.

 

Just delicious!