Kung Pao Dragon & Phoenix – Sybaritica

Kung Pao Dragon & Phoenix features Chicken tenderized in a sweet and sour marinade and stir-fried with Shrimp and Peanuts in spicy Chili Oil.

• 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;

• 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.