I got this recipe for Grilled Chicken with Kung Pao Sauce from the January issue of Shape magazine. I of course changed it a little bit, and I think it came out all right. It serves six, I made it with peas and brown rice. I’m not totally sure I dig it, but I never had Chicken Kung Pao before. I liked the peanuts and scallions a lot though. And I would eat it again.
1.5 lbs boneless skinless chicken breasts
1/4 cup plus 2 TBSP Dr. Braggs Liquid Aminos (or soy sauce)
1 TBSP red wine vinegar
1 TBSP plus 1 TSP water
1/4 TSP sugar
1/4 cup oyster sauce
1/8 TSP sesame oil
1/2 TSP cornstarch
1/4 cup peanuts, chopped
1 scallion, slivered
First I grilled the chicken on the BBQ, but ou could use an indoor grill or grill pan. It takes a few minutes on each side, make sure it is cooked through! In a sauce pan combine the liquid aminos, vinegar, 1 TBSP plus 1/4 TSP water, sugar, oyster sauce and oil. Bring to a boil over medium heat. Combine the cornstarch and the rest of the water in a bowl and add this into the sauce you have going on the stove, return sauce to a boil and it should thicken pretty good in about a minute. Remove the sauce from heat. Toss the chicken with the sauce and serve garnished with scallion and peanuts!