Kung Pao Chicken

[Guest guest]

This is the recipe from Consider the Ravens this week. Since LaDonna is away, I

am posting it for her. I have been able to find some chicken-type strips at the

local safeway which as gluten free as well so this treat is possible for us who

can't eat gluten as well.

 

Bon Apetite ...

 

BL

 

KUNG PAO 'CHICKEN'

 

Serves 4 30 minutes (not including rice)

 

4 cups cooked or steamed rice or rice noodles

1/2 cup raw, unsalted peanuts

1 cup chicken TVP chunks

1 cup no chicken chicken broth or veggie broth

3 T rice flour or unbleached flour

1 tsp salt

1/2 cup soy milk

4 T soy sauce

2 T dry sherry or mirin (optional)

2 T rice vinegar

2 T maple syrup

1/4 tsp red pepper flakes

1 tsp sesame oil

1 tsp cornstarch

1/4 cup vegetable oil

1 T hot chili oil (can substitute any spicy oil)

4-6 small, dry, hot chile peppers

2 scallions, cut into 1/2 " sections

2 cloves garlic, chopped fine

 

If no cooked rice on hand, cook your choice. In

toaster oven, bake peanuts for 12 minutes at 350°

until golden. Combine 'chicken' and stock in a pot,

bring to boil and let sit 10 minutes. Combine flour,

salt and milk in a bowl and toss 'chicken' in it. In

a jar with a lid, combine soy sauce, sherry, vinegar,

maple syrup, red pepper flakes, sesame oil and

cornstarch and shake to blend. In a wok or saute pan,

heat vegetable oil. Saute 'chicken' until well

browned, about 5 minutes. Remove from heat and set

aside. In the wok, add hot chile oil to remnants of

vegetable oil. Saute chile peppers and peanuts and

cook, stirring until peppers just begin to char. If

peppers become completely black, discard. Remove

peanuts from pan and repeat with new peppers. Remove

from pan and set aside. In a wok, quickly saute

scallions and garlic on high heat for about 30

seconds. Turn heat down to medium. Return 'chicken'

to wok. Add chile peppers and peanuts. Stir-fry with

onions and garlic for about one minute. Add soy sauce

mixture and continue to stir-fry until 'chicken' is

thoroughly coated. Toss in the peanuts and remove

from heat. Serve over cooked or steamed rice or rice

noodles.

 

*From The Meat-Lover's Vegetarian Cookbook

 

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My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

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