E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Wok-Seared Kung Pao Chicken and Shrimp Lodge Cast Iron | March 10, 2022 Kung Pao refers to a chicken dish that originates from the Szechuan province of China. Traditionally, it’s made with dried chilies, Szechuan peppercorns, scallions, garlic, and peanuts, which are cooked over a high heat and tossed in a soy-based sauce with vinegar and sugar. The ingredients come together to create a spicy and sweet fusion of flavors. Using inspiration from traditional Kung Pao recipes, we make our dish with chicken and shrimp and serve over rice. Level Intermediate Prep Time 20 minutes Cook Time 40 minutes Serves 4-6 Cook it With Our Chef Collection Wok Ingredients ½ cup soy sauce, plus 2 tablespoons 1 tablespoon cornstarch 1 tablespoon sherry 1 pound chicken thighs, cut into 1 inch pieces 1 pound shrimp, peeled and deveined ¼ cup chicken broth 1 tablespoon rice wine vinegar 6 cloves garlic, grated 1 ½ inch piece of ginger, grated 2 tablespoons brown sugar 1 tablespoon sesame oil 3 tablespoons vegetable oil, plus 2 tablespoons 1 red bell pepper, cut into half inch strips ⅛ cup dried chilies, whole ½ teaspoon Sichuan peppercorns 2 ribs celery, cut into half inch pieces ½ cup scallions, chopped ½ cup peanuts Directions Combine soy sauce, cornstarch, and sherry to create the marinade. Place chicken and shrimp in separate resealable bags, distribute soy sauce mixture evenly, and refrigerate for 20-30 minutes. Use this time to prep the rest of your ingredients. Combine chicken broth, vinegar, garlic, ginger, remaining soy sauce, brown sugar, and sesame oil. Set aside. Heat wok over medium heat for 5 minutes, increase heat to medium-high for 2-3 minutes, then add oil and heat until just smoking. Now, add the red bell pepper and cook for 2 minutes without disturbing, then add dried chilies and peppercorns. Cook for 1 minute, remove peppers and chilies from the pan, and set aside. In batches, add the chicken in a single layer. Cook undisturbed for 3 minutes, it should be well-browned on one side. Now, stir constantly until the chicken is cooked through. Remove from the pan and cover. Add 1 tablespoon oil and shrimp in a single layer. Cook for 2 minutes, turn shrimp, and cook for 1 additional minute. Set aside with the chicken. Add remaining oil (if needed), celery, scallions, and peanuts. Cook for 1 minute. Return all of the cooked ingredients to the pan and stir to distribute evenly. Pour in garlic and ginger mixture, and stir until sauce has thickened, about 3-5 minutes. Garnish with scallions. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Wok-Seared Kung Pao Chicken and Shrimp Lodge Cast Iron | March 10, 2022 Kung Pao refers to a chicken dish that originates from the Szechuan province of China. Traditionally, it’s made with dried chilies, Szechuan peppercorns, scallions, garlic, and peanuts, which are cooked over a high heat and tossed in a soy-based sauce with vinegar and sugar. The ingredients come together to create a spicy and sweet fusion of flavors. Using inspiration from traditional Kung Pao recipes, we make our dish with chicken and shrimp and serve over rice. Level Intermediate Prep Time 20 minutes Cook Time 40 minutes Serves 4-6 Cook it With Our Chef Collection Wok Ingredients ½ cup soy sauce, plus 2 tablespoons 1 tablespoon cornstarch 1 tablespoon sherry 1 pound chicken thighs, cut into 1 inch pieces 1 pound shrimp, peeled and deveined ¼ cup chicken broth 1 tablespoon rice wine vinegar 6 cloves garlic, grated 1 ½ inch piece of ginger, grated 2 tablespoons brown sugar 1 tablespoon sesame oil 3 tablespoons vegetable oil, plus 2 tablespoons 1 red bell pepper, cut into half inch strips ⅛ cup dried chilies, whole ½ teaspoon Sichuan peppercorns 2 ribs celery, cut into half inch pieces ½ cup scallions, chopped ½ cup peanuts Directions Combine soy sauce, cornstarch, and sherry to create the marinade. Place chicken and shrimp in separate resealable bags, distribute soy sauce mixture evenly, and refrigerate for 20-30 minutes. Use this time to prep the rest of your ingredients. Combine chicken broth, vinegar, garlic, ginger, remaining soy sauce, brown sugar, and sesame oil. Set aside. Heat wok over medium heat for 5 minutes, increase heat to medium-high for 2-3 minutes, then add oil and heat until just smoking. Now, add the red bell pepper and cook for 2 minutes without disturbing, then add dried chilies and peppercorns. Cook for 1 minute, remove peppers and chilies from the pan, and set aside. In batches, add the chicken in a single layer. Cook undisturbed for 3 minutes, it should be well-browned on one side. Now, stir constantly until the chicken is cooked through. Remove from the pan and cover. Add 1 tablespoon oil and shrimp in a single layer. Cook for 2 minutes, turn shrimp, and cook for 1 additional minute. Set aside with the chicken. Add remaining oil (if needed), celery, scallions, and peanuts. Cook for 1 minute. Return all of the cooked ingredients to the pan and stir to distribute evenly. Pour in garlic and ginger mixture, and stir until sauce has thickened, about 3-5 minutes. Garnish with scallions. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
