Kung Pao Chicken: One-Pot Wonder

Kung Pao Chicken: One-Pot Wonder

Kung Pao Chicken

Kung Pao Chicken is the last in my series of One-Pot Wonders from the new Emeril cookbook Sizzling Skillets and Other One-Pot Wonders.  This was pretty quick to put together.  It was about a quarter after seven when we all made it home the other night.  Usually, I try to have supper ready when the boys get home from football practice.  They are always starving.  I told them that I could fix scrambled eggs in ten minutes or Emeril’s Kung Pao Chicken in about 30 to 45 minutes.  They said that they would gladly wait for another Emeril dish, especially something Chinese.

As described in the cookbook: “This dish really puts the PAO in chicken!  The authentic Chinese version includes a handful of Szechuan peppercorns to give it a distinctively spicy flavor, but until recently  there has been a ban on importing them into the United States.  Though they are finally back, they’re not so easy to find.  My recipe here uses crushed red pepper and Sriracha sauce in the marinade to pack a punch.”

The kids really loved it.  They are always happy to get homemade Chinese, since there is no take-out in our little town.  The only thing that I had to pick up for the recipe was sliced bamboo shoots and that was a new one for the boys.  They were surprised that I was feeding them bamboo, but they liked it.  I cut the Sriracha down a little since I’m such a sissy when it comes to heat and I doubled the sauce because we are big, I mean huge lovers of the sauce!

Ingredients

  • Kung Pao Chicken
  • Miss
Read the whole recipe on Miss in the Kitchen