What a treat to have our good friends Tanarah Haynie and Steven Beradesca with Tanarah Luxe Floral and Inspire Wedding Show in the kitchen studio with us to record the third episode of Cooking with the Kriks! Tanarah and her creative team member with Tanarah Luxe Floral and co-creator of Inspire Wedding Show, Steven, travel all over Arkansas and beyond creating the most discerning, luxurious floral creations for clients and events. Tanarah loves Chinese food, but often cannot get that sauce just right and Chef Serge reveals the secret in this episode! Check out this Kung Pao Chicken recipe with that perfect sauce that can be done in your kitchen at home. Learn several tricks of the trade in this delicious tutorial. Want to see more collaborations between Tanarah Luxe Floral and Vibrant Occasions Catering? Peep this gorgeous Autumn Bohemian Dream Wedding we did with Tanarah’s amazing team over on this blog post! Also be sure to check out Serge and Mary Krikorian with Vibrant Occasions Catering on the Inspire Wedding and Lifestyle Show Podcast hosted by Tanarah and Steven here.
Kung Pao Chicken
2 lbs. Boneless Skinless Chicken Breast, cut into small strips
FOR MARINADE
½ Cup White Wine
½ Cup Soy Sauce
1.5 Tbls. Sesame Oil
FOR SAUCE
1/2 Cup White Wine
1/2 Cup Soy Sauce
1 1/2 Tbls. Sesame Oil
3 Tbls. Cornstarch, mixed with 3 Tbls. water
3 Tbls. Hot Chili Paste
3 Tbls. White Vinegar
6 Tbls. Brown Sugar
6 Tbls. Minced Garlic
ADDITIONAL INGREDIENTS
12 each green onions, diced
1 cup dry roasted peanuts
1 lbs. Broccoli Florets
Combine the ingredients for the marinade. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for at least 30 minutes. Combine ingredients for sauce in a separate container and set aside. Stir fry peanuts and green onions with a little sesame oil in a skillet until onions begin to wilt. Transfer to a bowl and cover to keep warm. Add a little more sesame oil to the wok and add the broccoli florets. Stir fry until edges of broccoli begin to brown, about 4-5 minutes. Transfer to bowl with peanuts and cover to keep warm. Stir fry marinated chicken, in batches, a large wok with a little sesame oil until meat is cooked through and juices run clear. Remove chicken from the wok and set aside. Pour the sauce into the skillet and cook and stir until thickened. Stir chicken, broccoli, and peanuts into the sauce.
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