{"id":1495,"date":"2018-11-10T13:22:28","date_gmt":"2018-11-10T17:22:28","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1495"},"modified":"2025-10-13T04:18:41","modified_gmt":"2025-10-13T08:18:41","slug":"kung-pao-chicken","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/kung-pao-chicken\/","title":{"rendered":"Kung Pao Chicken"},"content":{"rendered":"<p><span style=\"color: #000000;\"><a href=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2018\/11\/kung-pao-chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-1496\" src=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2018\/11\/kung-pao-chicken-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2018\/11\/kung-pao-chicken-300x200.jpg 300w, http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2018\/11\/kung-pao-chicken.jpg 620w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><b><span style=\"color: #008000;\">COMBINE IN SAUCEPAN\u00a0<\/span><br \/><\/b><\/span><strong><span style=\"color: #000000;\">1 tsp oil\u00a0<br \/>1 tsp ground Sichuan pepper (<span style=\"color: #993300;\">Sichuan pepper is the powder you have<\/span><span style=\"color: #993300;\">\u00a0after you roast and grind the peppercorns.)<\/span><br \/>1 tsp crushed red pepper OR 8 to 10 dried red chilies<br \/>3 scallions, white and green parts separated, thinly sliced<br \/>2 garlic cloves, minced<br \/>1 tsp minced or grated fresh ginger OR 1\/2 tsp ground ginger\u00a0<\/span><\/strong><!--more--><\/p>\r\n<p><strong><span style=\"color: #000000;\"><span style=\"color: #008000;\">Saute these together to develop flavor, then add<\/span><br \/><\/span><\/strong><strong><span style=\"color: #000000;\">3\/4 cup broth<br \/>2 tbsp Chinese b<\/span><span style=\"color: #000000;\">lack vinegar, or substitute good-quality balsamic vinegar<\/span><\/strong><br \/><span style=\"color: #000000;\"><strong>2 tbsp honey or brown sugar<\/strong><\/span><br \/><span style=\"color: #000000;\"><strong>2 tbsp chili garlic sauce<\/strong><\/span><br \/><span style=\"color: #000000;\"><strong>2 tbsp dark soy sauce<\/strong><\/span><br \/><span style=\"color: #000000;\"><strong>2 tbsp light soy sauce<br \/><\/strong><\/span><span style=\"color: #000000;\"><strong>2 tsp <\/strong><\/span><strong><span style=\"color: #000000;\">cornstarch<\/span><span style=\"color: #000000;\"> dissolved in 2 tbsp water to thicken<br \/><\/span><\/strong><\/p>\r\n<p><strong><span style=\"color: #000000;\">DIRECTIONS:<br \/><\/span><\/strong><strong><span style=\"color: #000000;\">1. Simmer sauce over medium heat until it thickens. <\/span><\/strong><strong><span style=\"color: #000000;\"><br \/><\/span><span style=\"color: #000000;\">2. Brown chicken fast in wok. <br \/><\/span><span style=\"color: #000000;\">3.\u00a0 Then add a<span style=\"color: #800000;\"> chopped red pepper, half a chopped onion and half a chopped zucchini<\/span>. <br \/><\/span><span style=\"color: #000000;\">4. Then add sauce and 1 small can of <span style=\"color: #800000;\">diced water chestnuts and a handful of unsalted dry-roasted peanuts<\/span>.<br \/>5.\u00a0 Before serving, drizzle with 1 tsp <span style=\"color: #993300;\">sesame oil<\/span> (don&#8217;t cook sesame oil, add it before serving)\u00a0 \u00a0<\/span><\/strong><\/p>\r\n<p>&nbsp;<\/p>\r\n<!-- \/wp:post-content -->","protected":false},"excerpt":{"rendered":"<p>COMBINE IN SAUCEPAN\u00a01 tsp oil\u00a01 tsp ground Sichuan pepper (Sichuan pepper is the powder you have\u00a0after you roast and grind the peppercorns.)1 tsp crushed red pepper OR 8 to 10 dried red chilies3 scallions, white and green parts separated, thinly sliced2 garlic cloves, minced1 tsp minced or grated fresh ginger OR 1\/2 tsp ground ginger\u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1495","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-o7","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1495"}],"version-history":[{"count":7,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1495\/revisions"}],"predecessor-version":[{"id":1955,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1495\/revisions\/1955"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1495"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}