Are you craving for some delicious Kung Pao chicken or juicy pork chops with rosemary and truffle sauce? Look no further! We have two amazing recipes that will surely whet your appetite.
Kung Pao Chicken
First up is a classic Chinese dish that is spicy, sweet, and savory all at the same time- Kung Pao Chicken. This Stephanie Cooks recipe is easy to make and will definitely impress your taste buds.
Ingredients:
- 2 chicken breasts, chopped into bite-sized pieces
- 1 bell pepper, chopped
- ½ red onion, chopped
- 1 tsp minced garlic
- 5-6 dried chili peppers, chopped
- 1 tsp Sichuan peppercorns
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tbsp sugar
- Salt and pepper to taste
- Chopped green onions and chopped peanuts for garnish
Instructions:
- Heat oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through, about 5-6 minutes.
- Remove chicken from the pan and set aside. In the same pan, add garlic, dried chili peppers, and Sichuan peppercorns. Stir-fry for a minute until fragrant.
- Add onions and bell peppers and stir-fry for 2-3 minutes until slightly softened. Add the cooked chicken back to the pan.
- In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch, and sugar. Pour the sauce over the chicken and vegetables and stir until everything is coated evenly.
- Let the sauce cook for 2-3 minutes until it thickens to your desired consistency. Season with salt and pepper if needed.
- Garnish with chopped green onions and peanuts before serving.
Pork Chops with Rosemary Truffle Sauce
Next up is a fancy and flavorful dish that is perfect for any special occasion- Pork Chops with Rosemary Truffle Sauce. This Mike Garten recipe is sure to impress your family or guests.
Ingredients:
- 4 bone-in pork chops
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 sprigs of fresh rosemary
- 2 tbsp unsalted butter
- 1 tbsp flour
- 1 cup chicken broth
- ¼ cup heavy cream
- 1 tbsp truffle oil
Instructions:
- Preheat oven to 425°F. Rub pork chops with olive oil and season generously with salt and pepper. Place on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until internal temperature reaches 145°F.
- While the pork chops are cooking, strip the leaves off the rosemary sprigs and finely chop.
- Melt butter in a saucepan over medium heat. Add flour and whisk for a minute until smooth.
- Add chicken broth and whisk until everything is combined. Bring to a boil, then reduce heat and let the sauce simmer for 10-12 minutes.
- Add heavy cream to the sauce and whisk until smooth. Turn off the heat and add chopped rosemary and truffle oil. Stir until everything is combined.
- Remove pork chops from the oven and let them rest for 5-10 minutes. Drizzle the rosemary truffle sauce over the pork chops and serve.
There you have it! Two delicious recipes that will surely satisfy your food cravings. Why not try making both dishes and have a flavorful feast tonight?
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