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Kung Pao Dragon & Phoenix
Kung Pao Dragon & Phoenix features Chicken tenderized in a sweet and sour marinade and stir-fried with Shrimp and Peanuts in spicy Chili Oil.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Dish
Cuisine:
Chinese
Keyword:
Broccoli, Chicken, Chili Oil, Chinese Black Vinegar, Peanuts, Shrimp, Sugar
Servings:
4
as one dish in a Chinese meal
Author:
John Thompson
Ingredients
1
large Chicken Breast;
1/2
lb
medium Shrimp
peeled and deveined;
1
cup
sliced Broccoli Stalk
blanched for 1 minute;
½
cup
Peanuts;
1
tsp.
each Soy Sauce
Sesame Oil, and Rice Wine;
1
tsp.
Sugar;
1
Tbsp.
Chinese Black Vinegar;
3
Tbsp.
Chili Oil
with flakes;
Instructions
Slice the Chicken into strips and marinate it with the Sesame Oil, Soy Sauce, Rice Wine, Sugar, and Vinegar for about 20 minutes.
Deep fry the marinated Chicken at low temperature until just white and not quite cooked through. Drain and set aside.
Briefly fry the Peanuts in a little oil over moderately high heat then add the Shrimp and stir-fry until they turn pink.
Add the Broccoli, followed by the Chicken and Chili Oil, and continue to fry until the Chicken is cooked through.
Serve hot.