Kung Pao Noodles And Chicken Recipes

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO NOODLES AND CHICKEN

Steps:

• Cook and drain noodles as directed on package; keep warm.
• Heat oil in 12" nonstick skillet over medium-high heat.
• Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir in dry seasoning mix, water, sugar and soy sauce.
• Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
• Stir in noodles; toss to coat.
• Before serving, sprinkle with green onions, peanuts and crushed red pepper.
• Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.