NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank
INGREDIENTS
4 Chicken Thighs, marinated 3 Tbsp vegetable oil 3 cloves garlic, chopped 4–6 dried Chili de Arbol (or similar) 3-4 Chicken Thighs (chopped) ½ each red, yellow and green bell pepper, cut like French fries ½ medium onion, chunked or sliced ½ cup roasted cashew nuts Pinch white pepper Pinch of Szechuan peppercorn powder 3 green onions, sliced on the bias
Kung Pao Chicken
One of our Favorite Takeout Classics !
Chicken Marinade
3 tsp Shaoxing Rice Wine
3 tsp Thin Soy Sauce
Marinate the Chicken 4-24 hours,
To Make the Chicken
In a small bowl, combine the chili garlic sauce, oyster sauce, sesame oil, chicken stock and cornstarch slurry and set aside. Heat a large sauté
pan or wok over high heat for about a minute. When you see the first wisps of white smoke, swirl in the oil, garlic and chilies.
Stir and scrape until the garlic is light brown, about 30 seconds. Toss the chicken into the pan and stir constantly until it is nearly cooked
through. Stir in the vegetables and nuts, and cook for about a minute, until the onion starts to turn translucent.
Add the sauce, Szechuan peppercorn powder, pinch of pepper, and stir everything in the pan together until the sauce coats the chicken and
thickens. Cook for an additional minute or until the chicken is cooked through.
Kung Pao Chicken
Sauce
2 tbsp chili garlic sauce,
1/3 cup oyster sauce
1 tsp sesame oil
1/3 cup chicken stock or water
1 tsp cornstarch dissolved in 1 tsp
water
Kung Pao
Chicken
One of our Favorite Takeout Classics !
Recipe Blank
INGREDIENTS
4 Chicken Thighs, marinated 3 Tbsp vegetable oil 3 cloves garlic, chopped 4–6 dried Chili de Arbol (or similar) 3-4 Chicken Thighs (chopped) ½ each red, yellow and green bell pepper, cut like French fries ½ medium onion, chunked or sliced ½ cup roasted cashew nuts Pinch white pepper Pinch of Szechuan peppercorn powder 3 green onions, sliced on the bias
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Chicken Marinade
3 tsp Shaoxing Rice Wine
3 tsp Thin Soy Sauce
Marinate the Chicken 4-24 hours,
To Make the Chicken
In a small bowl, combine the chili garlic sauce, oyster
sauce, sesame oil, chicken stock and cornstarch slurry
and set aside. Heat a large sauté pan or wok over high
heat for about a minute. When you see the first wisps
of white smoke, swirl in the oil, garlic and chilies.
Stir and scrape until the garlic is light brown, about 30
seconds. Toss the chicken into the pan and stir
constantly until it is nearly cooked through. Stir in the
vegetables and nuts, and cook for about a minute, until
the onion starts to turn translucent.
Add the sauce, Szechuan peppercorn powder, pinch of
pepper, and stir everything in the pan together until
the sauce coats the chicken and thickens. Cook for an
additional minute or until the chicken is cooked
through.
Live and Let Dine
