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Kung Pao Chicken

Recipe from: The Rice Box

Visit Houston, Texas and lift the lid on The Rice Box for the tastiest Chinese take-out on wheels featuring General Tso chicken and a 'Golden Doomba' special.

Watch the episode
CHICKEN MARINADE
2 pounds chicken thigh meat
2 tablespoons sesame oil
2 tablespoons soy sauce

Cut chicken into 1 x 1-inch cubes. Marinate chicken in sesame oil and soy sauce for 2 hours.

KUNG PAO SAUCE
1/4 cup sugar water
1/4 cup chicken broth
1/8 cup rice vinegar
1/8 cup rice wine
1/4 cup soy sauce
1 tablespoon red pepper, crushed
1 tablespoon corn starch

In a saucepan, mix sugar water, chicken broth, rice vinegar, rice wine, soy sauce and crushed peppers. Bring to a boil, then add 1 tablespoon of cornstarch to thicken sauce. Set aside and let cool.

THE PLATE
1/8 cup sesame oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
10 birds eye peppers
Marinated chicken (above)
2 cup Bean Sprout
1 cup Chopped Celery
1/2 cup roasted peanuts
Kung Pao Sauce (above)
4 servings Jasmine rice, cooked

Put sesame oil in pan or wok on low heat. Add ginger and garlic. Apply birds eye peppers until they have a light sear. Increase heat to medium and add marinated chicken.

Before the chicken is fully cooked, add the bean sprouts, celery and peanuts. Next, add the Kung Pao Sauce and stir until the chicken is coated.

Serve on a bed of steamed jasmine rice.

Yield: 4 servings