Earl’s Kung Pao (Food)

8 oz chicken breasts, cut in 1” cubes


2 t soy sauce
2 t rice wine vinegar
1 t sesame oil
1 1/2 t cornstarch

Mix together the marinade, adding the cornstarch last and whisking well until there are no lumps. Combine with the marinade ingredients. Marinate 1/2 – 1 hour.


2 T soy sauce
1 T rice wine vinegar
1 t sugar

Mix together.


4 c vegetables, chopped (broccoli, snow peas, carrots, peppers, etc)
375 g pasta noodles (dry)
2 – 8 small dried red chili peppers
2 garlic cloves, minced
1 bunch green onions, chopped
1 T fresh ginger, grated
1 t szechuan peppercorns, (opt)
4 T oil, for stir frying
1/2 c salted peanuts
3 drops sesame oil

While the chicken is marinating, prepare the sauce and vegetables. Set aside. Heat wok over medium-high to high heat. Add 2 T oil. When oil is hot, add chicken and marinade. Stir fry until chicken is cooked. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside. Cook whole wheat pasta until al dente. Drain. Add 2 T oil to wok. When hot, add the garlic and ginger and stir fry until aromatic (about 30 seconds). Add sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil. Add sauce, vegetables and chicken to pasta and toss. Garnish with extra nuts.


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