Mama’s Kung Pao Chicken

Mama’s Kung Pao Chicken

This spicy specialty from the Far East can really get your tongue tingling.

 

Dice up 1.5 pounds of boneless skinless chicken thighs. Place in a bowl and season with a big pinch of salt and sugar and a splash of sherry wine. Chop up into bite sized pieces: 1 red bell pepper, 1 green pepper and 1 bunch of scallion.  Set aside.  Finely chop up a thumb of ginger and 3 cloves of fresh garlic. (Mama loves her garlic!) Take a handful of whole dried red chili pepper and chop coarsely. Get out your biggest cast iron skillet or wok and git ‘er hot!  Add a glug of peanut oil. Be ready to move fast now.  Add the chili peppers, ginger, and garlic.  Stirfry to flavor the oil. Before the garlic browns add the chicken. When about halfway cooked, add the peppers and scallions. Add a glug of soy sauce, a splash of vinegar, and a drizzle of sesame oil. At the last minute, add a healthy handful of Mama’s Spicy Sichuan Peanuts.  Serve on top of rice, or creamy grits.  Mmmm!

Serves 4

Mama’s Special Touch: Substitute tofu or shrimp for the chicken.

These recipes are wholesome, light and simple, so you can enjoy the sweeter side of life.  They’re great on their own, or even better with Mama’s special touches!   So, get in your kitchen and make Mama proud!

About the Author

Mama’s Nuts! was started in honor of the traditional handmade treats that we grew up with and that have been passed down to us from family and friends.

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