Friday, July 10, 2009

Kung Pow Chicken

Yes, I know it isn't spelled right. I didn't follow the directions, and largely ignored the recipe anyway. So, this isn't truly Kung Pao Chicken. But the name is so much fun that I knew my boys would want to run around bellowing "Kung Pow!" And they did. Especially the one who's 24 going on 5.

KUNG POW CHICKEN (Marjie Style)

5 Pounds boneless, skinless chicken
salt and pepper
1 tbsp garlic powder
1 tsp ginger powder
1 tsp chili powder

Sauce:
Pan drippings
1 cup cold water
2 chicken bouillon cubes
2 tbsp soy sauce
1/2 cup cold water with 3 tbsp cornstarch whisked in

3 minced green onions (green and white parts)
1 grated carrot

2 cans sliced water chestnuts

Arrange the chicken in a large baking dish; sprinkle with salt, pepper and spices. Bake at 350 for about an hour, or until done, turning once.


Remove the chicken from the oven. Pour the pan drippings into a sauce pan, add the cup of water and bouillon cubes, and bring to a boil on the stove. Add the soy sauce, then whisk in the water/cornstarch combination. Heat until the sauce thickens and turns bubbly, stirring as needed. Meanwhile, arrange the veggies over the chicken. When the sauce is ready, pour it over the chicken, and return it to the oven for about 15 minutes, or until your rice is done. Serves my household (which was 9 last night).

Of course, I don't have a pretty picture on the plate, because the fool camera batteries decided to take a small vacation after the first picture was taken. I hate rechargeable batteries!

Anyway, just holler "Kung Pow Chicken!" especially if there are boys in the house. They ought not enjoy the name of food nearly this much!

9 comments:

Grace said...

this is one of those winning dishes that’s fun to say and very enjoyable to eat. i like your version—those water chestnuts would make all the difference!

Channon said...

Yum! We're Kung Pau shrimp people, but I bet a simple substitution would work...

Pam said...

Looks and sounds tasty. The chestnuts are a great idea.

Katherine Aucoin said...

I cracked up when you said the 24 year old going on 5 lol! this looks good and i love Asian cusine. I'm going to try this.

Paula said...

I love anything and everything Asian. I recently got my oldest two to try potstickers and they loved them. Perhaps they will give this a try to! They like chicken. They like those spices. It's time to roll out Kung Pow Chicken to them! :-)

prairierunner said...

But, but it looks so easy:) I'll have to try it in a while, we've been eating a lot of Asian food of late but think by tomorrow maybe....

Mickle in NZ said...

This is such an easily "do-able" yet yummy recipe and, even better, my dodgy innards would like it!

Plus, before adding the veggies and sauce I can remove some of the chicken for Ol' Zebbycat - he'll drive me batty while it is cooking.

This would also be a great way for Moms to smuggle veggies into reluctant offspring.

(Gosh, hope darling Thor isn't a snoreyboy - Zeb's off again).

Here's to a rainfree weekend for you all,

Michelle

buffalodick said...

I think creativity is part of cooking Asian style!

Ann's Fashion Studio said...

lol..."serves my household" I like that....and I like Kung Pow chicken your version sounds better ;)