I made both of these recipes for dinner earlier this week. They both turned out really well. We ate all of the chicken, but the chow mein ended up being way more than two people need. So we still have quite a bit of that left in the fridge. The chicken was pretty simple to throw together, which I love. I doubled the sauce ingredients, I like some extra saucy chicken. The chow mein was pretty easy too. I got some Chinese noodles from the Asian grocery store, not exactly sure what kind they were, but they worked out alright. Hubs says the noodles were a bit too gingery, so may put less in next time. And maybe half the recipe lol. Other than that, dinner was a success! Definitely will be making these recipes again sometime, maybe even include them in this years annual Chinese Christmas stir-fry.
Kung Pao Chicken:
- 1 pound chicken breast, cut into small pieces
- ¾ cup corn starch + 1 tablespoon
- ¼ cup canola oil
- 3 tablespoons soy sauce
- 2 tablespoons sriracha
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon water
Cut chicken breast into bite sized pieces, place in a large plastic bag with ¾ cup of corn starch, lightly shake until all of the chicken is coated well.
Heat a large 12 inch skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.
Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
Combine the next 6 ingredients in a small bowl or measuring up to make your sauce. Set aside.
Combine one tablespoon of water with one tablespoon of corn starch and mix well.
Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.
Garnish with green onions, sesame seeds, and crushed red pepper if desired.
Copycat Panda Express Chow Mein:
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons cooking wine
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 garlic clove chopped
- 2 teaspoons fresh ginger minced
- 2 tablespoons green onions minced
- 1/4 teaspoon sesame oil
- Chow Mein ingredients:
- 14 ounces of lo mein noodles, or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
- 2 tablespoons cooking oil (use vegetable, olive oil, or oil of your choice)
- 2 cups nappa cabbage sliced
- 1 large white onion sliced thin
- 3 stalks of celery cut diagonally into 1/4 inch slices
In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.
Prepare noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles and sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately