Elevate your takeout classic with a secret ingredient: Clif Family's Organic Tamari Glazed Mixed Nuts. These crunchy, sweet and savory nuts add a burst of umami flavor and textural contrast to the dish, taking your Kung Pao Chicken to the next level.
Recipe by the Clif Family Culinary Team
Yield: 4 servings
INGREDIENTS:
Chicken Marinade:
1 lb chicken breast, cut into ¾” pieces
2 tsp vegetable oil
1.5 tsp cornstarch
1 Tbsp Shaoxing Wine (cooking sherry or sake can work as a substitute)
½ tsp salt
Kung Pao Sauce:
1 Tbsp light soy sauce
½ tsp dark soy sauce
1 Tbsp rice wine vinegar
1 tsp sugar
¼ cup water
1.5 tsp cornstarch
1 tsp Sambal Oelek
Stir Fry:
8 Scallions, cut into 1” lengths
1 red bell pepper, seeds removed, cut into ½”x ½” pieces
4 cloves garlic, thinly sliced
2 dried red chilies, seeds removed and cut into ½” pieces
2 tsp minced ginger
1 tsp Sichuan peppercorns, freshly cracked
¼ cup vegetable oil
1.5 cups Clif Family Organic Tamari Glazed Mixed Nuts
DIRECTIONS:
Marinate the chicken for about 1 hour. Mix together the sauce ingredients and set aside. Cut all vegetables and stage near your wok or pan. Start by searing off the chicken in the wok with oil on high heat. Once golden-brown color is achieved, remove from pan and set aside. Add a little more oil to the pan if needed and add garlic, ginger, scallions, red bell pepper and cracked Sichuan peppercorn and fry until fragrant. Add the seared chicken back to the pan and the sauce and stir fry for another minute or so until the sauce thickens. Stir in the Organic Tamari Mixed Nuts and Sesame Seeds, give one final stir and it’s ready to serve.
SUGGESTED WINE PAIRING:
